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Grilled Lamb Souvlaki

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This Grilled Lamb Souvlaki reminds me of Greece. I am often inspired to cook by memories of my own travels. Greece is a beautiful, sun-drenched country of islands and just the thought of it reminds me of our many culinary adventures there.

I remember taking pictures of octopus hanging on a line in outdoor cafes looking out at the Mediterranean Sea. Watching sunsets at outdoor cafes with tables covered in blue and white checkered tablecloths.

At that time I was introduced to traditional Greek dishes I had never heard of. We ate moussaka, souvlaki and calamari while listening to live music. We devoured many Greek summer salads with creamy feta cheese and learned to love the salty kalamata olives. I remember being shocked as a ladle of olive oil was poured over my souvlaki, then pleasantly surprised at how delicious it was. And I vaguely remember the ouzo.

When we visited the island of Mykonos I purchased a tiny book simply titled Greek Cookery.  The recipes have only approximate amounts and vague instructions but it has been a guide to cooking Greek dishes in my house for many years.

From Everyday to Gourmet for Grilled Lamb Souvlaki

I almost always use pork but for some reason we used lamb on the day we took this photo. No matter what meat you buy go for quality. With only a few ingredients you want to make them all count.

For an everyday meal I might use bottled lemon juice (I live in the north, what can I say) but fresh lemon is amazing. The oregano should be dried for the right taste. Fresh oregano tastes very different from dried and I personally don’t care for it. However, in the summer when I have fresh oregano growing in my garden I use it as a garnish for a gourmet presentation.

This is a simple recipe for grilling that can easily be served as part of a gourmet meal. Host a fun Greek night and include a platter of skewered meat garnished with lots of fresh lemon. Serve calamari, homemade tadziki and lemony hummus, a big Greek Summer Salad and your favourite vegetables. The ouzo is optional.

I remember being served ouzo in a highball glass with water. Everyone would bang the bottom of the glass on the table and shout “yamas” before drinking it. If you serve ouzo you must do this.

Cheers to a fun idea for a Gourmet Dinner Club evening celebrating the wonderful food of Greece. Let me know what you served.

Ingredients

2 lbs lamb or pork, cut into cubes
1/2 cup olive oil
1/4 cup lemon juice
1 tsp salt
1/2 tsp pepper
SERVING
1 tsp dried oregano
1 lemon cut into 8 wedges

Directions

1
Combine oil, lemon juice, salt and pepper. Pour over meat and marinate for 1 hour.
2
Thread meat onto metal skewers. Grill until cooked through, approximately 8-10 minutes, turning once.
3
Sprinkle with dried oregano and serve with lemon wedges.

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