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Juicy, tender and packed with Mediterranean flavours, these Greek Lamb Souvlaki are a protein-packed main the whole family will love. The lamb is marinated in a simple yet delicious combination of herbs, garlic, mustard, citrus and vinegar before being grilled to perfection on the Traeger. It’s incredible alongside a traditional Greek Village Salad, crispy Home Fries and plenty of garlicky Tzatziki, but can also be paired with rice pilaf, roasted potatoes or wrapped in a fresh and warm flatbread.
Why You’ll Love Greek Lamb Souvlaki
- Bold Flavours: The combination of tender lamb, garlic, herbs, citrus, olive oil and smokiness from the grill will transport your tastebuds to the Mediterranean.
- Easy: The lamb souvlaki marinade is made with simple and easy-to-find ingredients. It’s also versatile and can be used for beef, pork or chicken if you’re not a fan of lamb.
- Perfect for Grilling: You can’t beat the flavour and aroma of grilled lamb but rest assured this recipe can also be prepared in a cast iron skillet or grill pan. Just remember to open all the windows and make sure you have proper ventilation to air out the smoke!
- Meal Prep Friendly: You can marinate the lamb up to 24 hours in advance and cook the souvlaki the following day. Or, you can grill the lamb souvlaki and keep them in the fridge for up to 5 days for easy, grab-and-go meals throughout the week.
- High-Protein: With around 26g of protein per 100g of cooked lamb, this Greek Lamb Souvlaki is an excellent option for anyone looking to increase their daily protein intake. Grass-fed lamb also tends to be higher in omega-3 fatty acids than beef and is rich in vitamin B12, zinc and iron.
Ingredients You Need for the Greek Lamb Souvlaki
- Boneless Lamb Leg or Shoulder: You can use either lamb leg or shoulder here. Both will deliver tender and flavourful souvlaki once properly marinated and grilled. You can trim off excess fat for a leaner finished product or leave it on for more juicy and flavourful meat.
- Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much.
- Lemon Zest and Juice: For best results, use fresh lemons! You want both the zest and juice here. The zest will give the lamb a beautiful aroma and the acid in the juice will help tenderize the meat. It will also help mask some of the gamey flavour of the lamb.
- Vinegar: Adding a splash of red or white wine vinegar to the marinade will also help tenderize the lamb.
- Yellow Mustard: You won’t really taste the mustard after the lamb souvlaki are finished grilling but it’s still a very important ingredient in the marinade. It gives the lamb a delicious tang and the tacky consistency also acts as a binder that helps the spices to stick.
- Extra-Virgin Olive Oil: A small amount of extra-virgin olive oil will help to flavour and distribute the marinade so that it evenly coats the lamb. You don’t need too much because lamb is already quite high in fat and most of the oil will render as it grills.
- Herbs and Spices: A simple and balanced combination of dry oregano, dry thyme, paprika, ground cumin, salt and pepper give the Greek Lamb Souvlaki a delicious flavour and colour.
Ingredients You Need for Homemade Tzatziki:
- Greek Yogurt: For the best texture, use a good-quality, unflavoured Greek yogurt for your tzaziki. Generally speaking, the “Greek” part refers to yogurt that has been strained to remove most of its whey, resulting in a thicker, creamier consistency compared to regular yogurt. It’s also higher in protein and lower in sugars than regular yogurt, making it a healthier option.
You can also make your own thickened “Greek-style” yogurt at home by placing regular yogurt in a sieve lined with cheese cloth and placing it in the fridge to naturally drain of excess moisture overnight. - Cucumber: I like to use Persian cucumbers here because the skin is thin, mellow and edible and they tend to have less moisture than other varieties.
You can finely chop or coarsely grate the cucumbers. Some people scoop out the seeds, but I find it’s unnecessary as long as you squeeze out as much of the moisture from the cucumber as possible before adding it to the yogurt. You can do this with a cheese cloth, clean kitchen towel or even with your hands. Otherwise, you’ll be left with a loose texture and diluted flavour. - Garlic: As always, measure this ingredient with your heart and don’t let anyone tell you there’s such a thing as too much. Do keep in mind though, the garlic going into the tzaziki is raw and will pack a punch so my advice is to add a bit at a time and taste as you go.
- Dry Oregano: Try rubbing the dry oregano leaves between your fingers to waken up the flavours and aromas a bit before adding it to your tzaziki.
- Mint: Occasionally, I add some dried or fresh mint to the tzaziki. It really depends on what I plan on serving the sauce with and whether I have any on hand.
- Red Wine Vinegar: For some much needed twang, add a swig of red wine vinegar to your tzaziki. It will make your lips pucker with ever bite.
- Extra-Virgin Olive Oil: Use a good quality extra-virgin olive oil so that you get some of the peppery notes permeating through your tzaziki. The fat in the oil will also help to balance out the acidity in the vinegar and leave you with a velvety mouthfeel.
- Note! I’ve made many variations of tzaziki over the years but I think this one is my favourite. It’s super simple, very flavourful and well balanced. The most important thing is actually the taste and quality of the yogurt you use. I recommend experimenting with different brands available near you to find the one you like best.
What is Souvlaki?
Souvlaki is a popular Greek dish consisting of small pieces of meat, typically pork, chicken, lamb, or beef, that are skewered and grilled. The meat is almost always marinated beforehand in a mixture of olive oil, acid in the form of vinegar or lemon juice, garlic, herbs, and spices to enhance its flavour. The skewers are then and grilled until cooked through and lightly charred.
Souvlaki can be served in various ways, such as wrapped in a pita bread with vegetables, tzatziki sauce, and other condiments to make a souvlaki wrap or souvlaki sandwich. It can also be served on its own with a side of rice, French fries, roasted potatoes, vegetables or Greek salad.
What’s the Difference Between Souvlaki and Gyros?
Although souvlaki and gyros are both beloved staples of Greek cuisine and may look similar when served in a pita or flatbread, there are some key differences in preparation, cooking method, and presentation.
Gyros are made from meat that is seasoned and stacked on a vertical rotisserie. As the meat slowly turns, it cooks evenly, and thin slices are shaved off for serving as needed. Traditionally, pork is used in Greece, but chicken, beef, or lamb are also common. Gyros are typically served wrapped in warm pita bread and loaded with toppings like tzatziki sauce, tomatoes, onions, and sometimes french fries.
Souvlaki, on the other hand, refers to small pieces of meat that are marinated and then grilled on skewers horizontally over a grill. Like gyros, pork is the most traditional meat used, though chicken, beef, or lamb are also popular. The grilled skewers can be served directly on the stick, plated with sides like rice or potatoes, or wrapped in a flatbread with similar toppings to a gyro. The texture of souvlaki is different – juicier and chunkier – because the meat is cooked in individual pieces rather than shaved off a larger roast.
What to Serve with the Lamb Souvlaki
- Greek Village Salad: Also called Horiatiki, this classic Greek salad is light, refreshing and the perfect accompaniment to grilled lamb souvlaki. It’s also super easy to make!
- Home Fries: You can’t go wrong with some crispy, freshly-fried potatoes!
- Flatbread: Serve the lamb in warm flatbread with tzatziki, sliced onions and tomatoes.
- Roasted Potatoes: Pair with my Greek Roasted Potatoes for a hearty and delicious meal.
- Tzatziki: It wouldn’t be Greek Lamb Souvlaki without a heaping spoonfuls of freshly prepared tzatziki.
For Best Results!
- Cut Evenly: Make sure the lamb cubes are uniform in size to ensure even cooking. Do this at home with a sharp knife or ask your butcher to do it for you.
- Use Fresh Garlic and Lemon: Try not to substitute with powders for these two ingredients. Fresh garlic and lemon have far more flavour and aroma than jarred or dried versions.
- Marinate Overnight: If you can, let the lamb soak up the marinade for 12–24 hours before cooking. This will give the flavours plenty of time to penetrate deep into the meat and result in a more tender finished product.
- Let it Rest: It’s important to let the lamb souvlaki rest for a few minutes after they come off the grill so that the juices can redistribute.
- Grill Over High Heat: Let your grill properly preheat so that you can develop a good sear on the outside while keeping the inside juicy. I recommend using a meat thermometer and cook the lamb to your desired doneness. Avoid slicing into the meat with a knife while it’s still cooking to see if it’s done. This allows precious juices to escape and will dry out the lamb.
Substitution Ideas
- Lamb: This marinade can be used for chicken, beef or pork souvlaki. You can also use it for grilled lamb chops, chicken thighs, or pork chops.
- Herbs: If they’re available, try substituting fresh oregano and thyme in the marinade. You can use approximately twice the volume called for the dry versions. For example, if the marinade calls for 1 teaspoon of dry oregano, use 2 teaspoons of fresh oregano.
- Tzatziki: Try serving the lamb souvlaki with Ladolemono sauce instead of tzatziki for a dairy-free option.
- Home Fries: You can serve the lamb souvlaki with rice pilaf, roasted potatoes, flatbread, or grilled vegetables.
- Greek Salad: Try pairing the lamb with a crisp and refreshing Maroulosalata (Greek-style lettuce salad) for something different.
Recipe FAQs
Yes! Just be sure to soak them in water for at least 10 minutes before grilling to prevent burning.
Lamb leg is leaner and easier to cube, but shoulder is more flavourful due to its higher fat content. Either works beautifully as long as you let the meat marinate for at least 4 hours and don’t overcook it!
Yes! A well-heated cast iron grill pan or heavy-bottomed skillet will give you a nice char. Just be sure to open the windows and turn on your kitchen ventilation because it will be smokey!
Grill over high heat for 8–10 minutes, turning occasionally, until the lamb is browned and cooked to medium (internal temp of 135°F).
No, it’s herbaceous and garlicky but not spicy. You can add chili flakes to the marinade if you want some heat.
If you don’t want to fry the potatoes in a pan, you can bake them in the oven or air fryer instead. I like to do this on a sheet pan lined with parchment paper because it makes for easy clean up and prevents the potatoes from sticking.
If baking the fries in the oven, cook them at 425F for around 35 minutes, flipping halfway, or until they’re golden brown and crispy on the outside and fork-tender in the middle.
Greek Lamb Souvlaki with Tzatziki
Ingredients
For the Lamb Souvlaki:
- 3 pounds boneless lamb leg or shoulder, cut into 1” pieces
- ¼ cup extra-virgin olive oil
- ¼ cup white wine vinegar
- 2 tablespoons yellow mustard
- 2 tablespoons lemon juice
- 2 teaspoons lemon zest
- 6 cloves garlic, finely grated
- 2 teaspoons kosher salt
- 1.5 teaspoons dry oregano
- 1.5 teaspoons dry thyme
- 1.5 teaspoons paprika
- 3/4 teaspoon ground cumin
- ½ teaspoon freshly-cracked black pepper
For the Tzatziki:
- 2 Persian cucumbers
- ½ cup whole milk Greek yogurt
- 1 tablespoon red wine vinegar, plus more to taste
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon dry oregano
- ½ teaspoon dry mint
- 2 cloves garlic, finely grated
- Kosher salt and freshly-cracked black pepper, to taste
For the Greek Village Salad:
- 3 tomatoes, roughly cut into large chunks
- 4 Persian cucumbers, roughly cut into discs
- ½ green bell pepper, thinly sliced
- 1/4 red onion, thinly sliced
- 2 sprigs fresh oregano leaves, roughly torn, substitute ½ teaspoon dry oregano, plus extra for garnish
- 3 tablespoons extra-virgin olive oil, plus extra
- 1.5 tablespoons red wine vinegar
- ¼ teaspoon kosher salt
- ¼ teaspoon freshly-cracked black pepper
- ¼ cup Kalamata olives
- 2 tablespoons brined capers, drained and rinsed
- 3 ounces feta cheese
For the Home Fries:
- 3 large russet potatoes, cut into large matchsticks
- ¼ cup extra-virgin olive oil
- Kosher salt, to taste
Instructions
For the Lamb Souvlaki
- In a large bowl, combine the lamb, olive oil, vinegar, mustard, lemon juice, lemon zest, garlic, salt, oregano, thyme, paprika, cumin, and black pepper. Toss well to combine, cover and refrigerate 4 hours to overnight.
- Preheat your Traeger Grill to 500F (475F if using a ModiFire Sear Grate). If using a gas or charcoal grill, preheat to medium-high, direct heat. If using bamboo skewers, soak them in water for 10 to 15 minutes before use.
- When ready to cook, thread the marinated lamb pieces onto individual skewers.
- Place the lamb souvlaki on the lowest grates of the Traeger grill or ModiFire Sear Grate and cook, undisturbed, until grill marks form, around 8 minutes. If using a gas or charcoal grill, cook over direct heat until grill marks form, around 8 minutes. Flip and cook the other side of the lamb souvlaki until grill marks form and the thickest part of the lamb registers around 140F for a medium centre, around 8 more minutes.
- Transfer the grilled lamb souvlaki to a platter and serve with the Tzatziki, Greek Salad and Home Fries.
For the Tzatziki:
- Coarsely grate the cucumbers over a paper towel or cheesecloth. Squeeze out as much of the moisture from the cucumbers as possible and add them to a mixing bowl along with the yogurt, vinegar, olive oil, oregano, mint, garlic, ¼ teaspoon salt and ¼ teaspoon black pepper. Stir well to combine, taste for seasoning and adjust with salt, pepper or vinegar as desired. Cover and refrigerate for at least 30 minutes before serving. Leftovers can be refrigerated for up to 5 days.
For the Greek Village Salad:
- In a bowl, combine the tomatoes, cucumbers, bell pepper, onion, and oregano. Drizzle with olive oil and vinegar and season to taste with salt and pepper. Toss everything to coat, taste for seasoning and adjust with salt, pepper or vinegar, as desired.
- Top the salad with feta cheese, olives and capers. Before serving, drizzle a small amount of olive oil over top of the feta and garnish with a small pinch of dry oregano.
For the Home Fries:
- Add ¼ cup of olive oil to a large non-stick skillet and heat over medium heat until the oil reaches approximately 365F. Add the potatoes and evenly spread them across the pan. Cook, undisturbed, until the bottoms begin to turn golden brown, around 6 minutes. Carefully toss the potatoes and continue cooking, tossing occasionally, until crispy, golden brown all over and fork-tender, around 10 more minutes. Drain the oil and transfer the potatoes to a large bowl. Immediately season with a big pinch of salt and toss to coat. Set aside, uncovered, in a warm spot or oven to keep warm until serving.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
About the Author
Hi, i’m Ronny! In 2013, after a lifetime of struggling with my weight and body issues, I rehabilitated my relationship with food, lost over 40 pounds and completely changed my life.
Fantastic – needed the inspiration to get back to my Greek side –
I’m excited to try this recipe! But I’m curious if I could use a different meat? Like chicken or pork? Maybe beef? I wish lamb were more available and affordable where I live!