Dinner · Greek

Lamb and Lemon Souvlaki

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · August 26, 2026

Tender chunks of lamb soak in a bright marinade of garlic, lemon, and fresh dill, then get seared until charred at the edges and juicy inside. Threaded onto skewers and tucked into warm pita, this is a fast Greek dinner that tastes like a summer vacation. Do the marinade ahead and the cooking takes just minutes.

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Lamb and Lemon Souvlaki

Why you'll love this

  • Just a handful of ingredients deliver big, bright Greek flavor.
  • The marinade does the work while you go about your day.
  • Cooks in under 10 minutes once the lamb is on the heat.
  • Naturally gluten-free if you swap the pita.

EveryDayMeal recipe

Lamb and Lemon Souvlaki

Prep
15m
Cook
10m
Total
25m
Serves
4
Level
Easy

Ingredients

  • 2 garlic cloves
  • 2 teaspoons sea salt
  • 4 tablespoons olive oil
  • 1 lemon, zest and juice
  • 1 tablespoon fresh dill, chopped
  • 1 1/2 pounds boneless lamb leg, cut into 1-inch cubes
  • 4 pita bread, to serve

Equipment

  • Mortar and pestle or small food processor
  • Mixing bowl
  • Skewers (metal or soaked bamboo)
  • Grill, griddle pan, or barbecue

Instructions

  1. Using a mortar and pestle (or a small food processor), crush the garlic with the sea salt until it breaks down into a smooth paste. The salt does double duty here, helping grind the garlic and seasoning the meat evenly.
  2. In a bowl, whisk together the olive oil, lemon juice, lemon zest, dill, and garlic paste until it forms a loose, fragrant marinade.
  3. Add the cubed lamb and turn to coat every piece thoroughly. Cover and refrigerate for at least 2 hours, or overnight for the deepest flavor.
  4. If using bamboo skewers, soak them in cold water for 30 minutes so they do not scorch on the grill.
  5. Take the lamb out of the fridge about 30 minutes before cooking so it comes to room temperature and cooks evenly. Thread the cubes onto the skewers, leaving a little space between each piece.
  6. Heat a grill, griddle pan, or barbecue until very hot. Cook the skewers for 2 to 3 minutes per side, basting with the leftover marinade, until charred outside and just pink in the center.
  7. Warm the pita breads briefly on the hot surface until soft and pliable, then stuff with the lamb. Serve with Greek salad and tzatziki if you like.

Tips from the kitchen

  • Cut the lamb into even 1-inch cubes so every piece cooks at the same rate.
  • Do not skip the room-temperature rest before cooking, as cold meat straight from the fridge cooks unevenly and can turn tough.
  • Get the grill or pan genuinely hot before the lamb goes on. You want a fast, dark sear, not a slow steam.

Estimated nutrition per serving: 480 cal · 34g protein · 28g carbs · 25g fat

Make it your own

  • Swap the lamb for chunks of boneless chicken thigh or pork shoulder, adjusting cook time as needed.
  • Add a pinch of dried oregano or a little chopped mint to the marinade for a different herb profile.
  • Thread cherry tomatoes, red onion, and bell pepper between the meat for built-in vegetables.

Storing & make-ahead

Store cooked lamb in an airtight container in the fridge for up to 3 days. Reheat gently in a hot skillet or microwave just until warmed through so it does not dry out. The uncooked marinated lamb can be kept in the fridge overnight before cooking.

Good to know

Can I marinate the lamb longer than overnight?
Overnight is the sweet spot. Beyond about 24 hours the lemon juice can start to break down the meat and make the texture mushy.
Do I need a grill?
No. A hot griddle or heavy skillet works great. You just want a surface hot enough to give the lamb a good sear.
How do I know when the lamb is done?
After 2 to 3 minutes per side the outside should be charred and the center just pink. For well done, add another minute per side.
What should I serve with it?
Warm pita, tzatziki, and a chopped Greek salad are the classics. Rice or lemony potatoes also work well.

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