Lamb souvlaki is the king of all souvlakia and a great dish to add to your nextbarbecue. In Greece it is a popular fast food, eaten as is or wrapped in pita bread with some tzatziki, salad and fried potatoes on the side.


  • 1 kg leg of lamb, deboned or lamb mini roast

  • sea salt and cracked pepper

  • 1–2 teaspoons dried wild oregano

  • 3 tablespoons extra virgin olive oil

  • 1 red onion, cut into cubes

  • 1 red capsicum (pepper), seeded and cut into chunks

  • 2 lemons, cut into wedges

  • tzatziki, to serve


  • 1.

    Soak 10 wooden skewers in water for 1–2 hours to ensure they do not burn during cooking. Alternatively, use metal skewers.

  • 2.

    Cut the lamb into 2 cm pieces and remove any excess fat.

  • 3.

    Place the pieces in a bowl and season with salt and pepper.

  • 4.

    Add the oregano and olive oil and mix well.

  • 5.

    Thread a piece of lamb onto a skewer, then an onion segment, another piece of lamb, a chunk of capsicum, then another piece of lamb. Repeat to make 10 souvlakia.

  • 6.

    Heat an oiled chargrill pan or barbecue, add the souvlakia and cook for about 5 minutes each side until cooked through and lightly browned. Remove to a plate, cover with foil and rest for 5 minutes. Serve with lemon wedges and tzatziki.


You can also make this dish with pork, chicken or vegetables. Or try one of my favourite variations, with swordfish.

This recipe is from My Greek Family Table, by Maria Benaardis.

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Posted by Ange13Report
so very nice and best cooked at home where it is all fresh and succulent as in this recipe