Description
Greek Lamb Souvlaki Skewers are flavorful, tender chunks of marinated lamb grilled to perfection. This traditional Mediterranean recipe features lamb leg or shoulder marinated in a zesty blend of olive oil, lemon juice, garlic, Italian seasoning, cumin, salt, and black pepper, then grilled on skewers for a smoky, aromatic delight perfect for a healthy and satisfying meal.
Ingredients
Meat
- 1 pound lamb leg or shoulder, cut into 1.5-inch cubes
Marinade
- 1/3 cup olive oil, divided
- 1 tablespoon lemon juice, freshly squeezed
- 2 tablespoons garlic, minced
- 2 tablespoons Italian seasoning
- 1 tablespoon cumin powder
- 2 teaspoons salt (or to taste)
- 1 tablespoon ground black pepper
Instructions
- Marinate the lamb: Place the cubed lamb in a zip-loc bag and add 1/4 cup of olive oil, lemon juice, minced garlic, Italian seasoning, cumin powder, salt, and black pepper. Remove excess air and seal the bag tightly. Massage gently to ensure all pieces are well coated. Refrigerate for at least 30 minutes or preferably overnight to allow the flavors to fully infuse the meat.
- Prepare the skewers: Thread the marinated lamb pieces evenly onto skewers. This helps the meat cook evenly and makes handling on the grill easier. Lightly brush the skewered lamb with the remaining olive oil to prevent sticking during grilling.
- Preheat and oil the grill pan: Heat a grill pan over medium-high heat for 4 to 5 minutes. Lightly brush the pan with the remaining olive oil until it shimmers and sizzles, indicating it's ready for cooking.
- Grill the lamb skewers: Place the skewers on the hot grill pan and cook for 8 to 10 minutes on each side. Use a meat thermometer to check doneness - aim for an internal temperature of 155°F for medium doneness. For well done lamb, grill an additional 1 to 2 minutes per side until the temperature exceeds 160°F.
- Serve and enjoy: Once cooked, remove the skewers from the grill and let them rest for a few minutes before serving. This helps the juices redistribute, resulting in juicy and tender lamb souvlaki.
Notes
- Marinating the lamb overnight intensifies the flavors and ensures tenderness.
- Soak wooden skewers in water for at least 30 minutes before using to prevent burning on the grill.
- Serve with traditional sides like tzatziki, pita bread, and fresh salad for a complete meal.
- Use a meat thermometer to avoid over or undercooking the lamb.
- Adjust salt and pepper to taste based on personal preference.
