Dinner · Greek

Lamb and Lemon Dill Souvlaki

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · July 17, 2026

Tender chunks of lamb soak up a bright marinade of garlic, lemon, and fresh dill, then get seared until the edges char and the centers stay juicy. It is fast, fragrant, and made for stuffing into warm pita with a spoonful of tzatziki. This is the kind of dinner that makes your kitchen smell like a Greek taverna in under 30 minutes of active work.

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Lamb and Lemon Dill Souvlaki

Why you'll love this

  • Ready in about 25 minutes with mostly hands-off marinating.
  • Bright lemon and dill keep the rich lamb tasting fresh.
  • Naturally high in protein and easy to scale for a crowd.
  • Works on the grill, in a griddle pan, or under the broiler.

EveryDayMeal recipe

Lamb and Lemon Dill Souvlaki

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

Ingredients

  • 2 garlic cloves, peeled
  • 2 tsp sea salt
  • 4 tbsp olive oil
  • 1 lemon, zest and juice
  • 1 tbsp fresh dill, chopped
  • 1 1/2 lb boneless lamb leg, cut into 1-inch cubes
  • 4 to 6 pita bread, to serve

Equipment

  • Mortar and pestle or small food processor
  • Mixing bowl
  • Metal or bamboo skewers
  • Griddle pan, grill, or broiler

Instructions

  1. Using a mortar and pestle (or a small food processor), pound the garlic together with the sea salt until it breaks down into a smooth paste. The salt helps grind the garlic and season it evenly.
  2. In a bowl, whisk together the olive oil, lemon juice, lemon zest, chopped dill, and garlic paste until it looks glossy and combined.
  3. Add the cubed lamb and toss well so every piece is coated in the marinade. Cover and refrigerate at least 2 hours, or overnight for deeper flavor.
  4. If using bamboo skewers, soak them in cold water for 30 minutes so they do not burn on the grill.
  5. Take the lamb out of the fridge about 30 minutes before cooking so it comes closer to room temperature and cooks evenly.
  6. Thread the lamb onto the soaked or metal skewers, leaving a little space between pieces so they sear rather than steam.
  7. Heat your broiler to high, or get a griddle pan or grill screaming hot. A hot surface gives you that browned crust while keeping the inside pink and tender.
  8. Cook the skewers for 2 to 3 minutes per side, basting with any leftover marinade, until the edges are charred and the lamb is cooked to your liking.
  9. Warm the pita briefly until soft and pliable, then stuff with the souvlaki. Serve with Greek salad and tzatziki if you like.

Tips from the kitchen

  • Cut the lamb into even 1-inch cubes so every piece finishes cooking at the same time.
  • Do not skip the room-temperature rest before cooking; cold meat straight from the fridge cooks unevenly and can seize up.
  • For a good char, make sure your pan or grill is fully preheated before the skewers touch it.

Estimated nutrition per serving: 420 cal · 34g protein · 24g carbs · 21g fat

Make it your own

  • Swap the lamb for chicken thighs or pork shoulder, adjusting cook time as needed.
  • Add a pinch of dried oregano or a little chili flake to the marinade for extra depth.
  • No pita? Serve the skewers over rice or a big Greek salad instead.

Storing & make-ahead

Store cooked souvlaki in an airtight container in the fridge for up to 3 days. Reheat gently in a hot skillet for a minute or two so it does not dry out. Marinated raw lamb can be kept covered in the fridge for up to 24 hours before cooking.

Good to know

Can I marinate the lamb overnight?
Yes, and it is even better that way. Overnight lets the lemon and garlic work all the way through the meat.
What cut of lamb works best?
Boneless lamb leg is ideal because it is lean but tender. Lamb shoulder also works and stays a bit juicier.
Can I make this without a grill?
Absolutely. A hot griddle pan or your broiler set to high both give great char and color.
How do I know when the lamb is done?
For medium, the outside should be nicely browned and the center just pink, about 2 to 3 minutes per side on high heat.

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