Dinner · Greek

Lemon and Dill Lamb Souvlaki

Sofia Romano

Recipe by Sofia Romano

Pasta & Mediterranean · October 8, 2026

Juicy chunks of lamb soak up a bright garlic, lemon, and dill marinade, then get seared fast on the grill until the edges char. Tuck them into warm pita with a cool salad and you have a Greek dinner that tastes like a vacation with almost no effort.

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Lemon and Dill Lamb Souvlaki

Why you'll love this

  • Just a handful of pantry ingredients deliver big, fresh Greek flavor.
  • The marinade does the work while you go about your day.
  • Cooks in under 10 minutes on the grill.
  • Easy to scale up for a crowd or a cookout.

EveryDayMeal recipe

Lemon and Dill Lamb Souvlaki

Prep
15m
Cook
10m
Total
145m
Serves
4
Level
Easy

Ingredients

  • 2 garlic cloves
  • 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
  • pita bread, to serve

Equipment

  • Mortar and pestle or small food processor
  • Mixing bowl
  • Metal or bamboo skewers
  • Grill, griddle pan, or barbecue

Instructions

  1. Smash the garlic cloves with the sea salt using a mortar and pestle (or pulse in a small food processor) until you get a smooth paste, which spreads the garlic flavor evenly through the marinade.
  2. In a bowl, whisk together the olive oil, lemon juice, lemon zest, dill, and garlic paste until it looks glossy and well combined.
  3. Add the lamb cubes and toss until every piece is coated. Cover and refrigerate at least 2 hours, or overnight for the deepest flavor.
  4. If you are 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 30 minutes before cooking so it comes up to room temperature and cooks evenly. Thread the cubes onto the skewers, leaving a little space between pieces so they char instead of steam.
  6. Heat your grill, griddle pan, or barbecue to high. Cook the skewers 2 to 3 minutes per side, basting with the leftover marinade, until browned outside and still pink and juicy in the center.
  7. Warm the pita briefly on the grill 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 finishes cooking at the same time.
  • Do not skip bringing the meat to room temperature; cold lamb straight from the fridge cooks unevenly and dries out.
  • Keep a little marinade aside for basting, but discard any that touched raw meat once cooking is done.

Estimated nutrition per serving: 420 cal · 34g protein · 22g carbs · 22g fat

Make it your own

  • Swap the lamb for cubed chicken thighs or pork shoulder.
  • Thread cherry tomatoes, onion, and bell pepper between the meat for a fuller skewer.
  • Stir a pinch of dried oregano into the marinade for a more classic souvlaki taste.

Storing & make-ahead

Store cooked lamb in an airtight container in the fridge up to 3 days. Reheat gently in a skillet over medium heat so it stays juicy. The marinated raw lamb can also be frozen up to 2 months; thaw in the fridge before grilling.

Good to know

Can I cook this without a grill?
Yes. A hot griddle pan or cast iron skillet works great, or broil the skewers close to the heat, turning to brown all sides.
How long should I marinate the lamb?
At least 2 hours for good flavor, but overnight gives the most tender, flavorful result.
What cut of lamb is best?
Boneless leg is ideal because it is lean yet tender. Shoulder also works and is a bit richer.
How do I know the lamb is done?
After 2 to 3 minutes per side the outside should be browned and the center still slightly pink and juicy. Lamb is best medium, not well done.

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