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lamb souvlaki skewers

Lamb souvlaki skewers

Make a big batch of these delicious Greek kebabs, then freeze some for a sunny day




- 1 pound lamb, cut into bite-sized cubes

- 1 red onion, cut into chunks

- 1 red bell pepper, cut into chunks

- 1 yellow bell pepper, cut into chunks

- 1/4 cup olive oil

- 2 tablespoons dried oregano

- 2 tablespoons dried thyme

- 2 tablespoons dried rosemary

- 2 cloves garlic, minced

- Salt and pepper, to taste

- Metal or wooden skewers (if using wooden, soak in water for 30 minutes before using)








1. In a large bowl, combine the lamb cubes with the olive oil, minced garlic, dried oregano, thyme, rosemary, salt and pepper. Mix well to ensure all the lamb pieces are evenly coated in the marinade. Let marinate in the fridge for at least 30 minutes, or up to 2 hours.


2. While the lamb is marinating, prepare the vegetables by cutting the red onion and bell peppers into similar sized chunks.


3. Preheat the grill or grill pan to medium-high heat.


4. Assemble the skewers by alternating between pieces of lamb, onion, and bell peppers until each skewer is full. Make sure to leave a small space at each end of the skewer for easy handling.


5. Place the skewers on the grill or grill pan, and cook for about 8-10 minutes, turning occasionally, until the lamb is cooked to your desired level of doneness.


6. Serve the lamb skewers hot, with your choice of sides such as pita bread, tzatziki sauce, or a Greek salad. Enjoy!

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