Fire up your grill and try whipping up these delicious Lamb Souvlaki skewers for dinner this week!
News flash: Just because summer has come to a close, that doesn’t mean you have to stop grilling. One of my favorite cooking appliances is my grill, and no matter what season it is, I always use it. Whether there’s a dusting of snow on my patio or the wind is gusting like downtown Chicago, nothing is better than cooking dinner on the grill, and these lamb souvlaki skewers are the perfect way to prove it!
These skewers are tender, flavorful, and super easy to make. The best part about this recipe is that the majority of the ingredients are probably already in your pantry. The marinade is packed with bright, herbaceous flavor and can easily be prepared in under 15 minutes. Prep out the lamb before heading out the door to work, and by the time you get home, they’ll be perfectly marinated, ready to be skewered and tossed onto the grill. How bad can that be? Pro tip: If you’re using wooden skewers, be sure to soak them in water for at least 30 minutes before skewering the lamb to prevent them from burning on the grill.
How can I prevent my lamb skewers from being overcooked?
One of the biggest fears most chefs and home cooks have when grilling is overcooking and drying out the meat by accident. To prevent this, I recommend having a meat thermometer by your side to check the internal temperature throughout the cooking process. According to the USDA, the safe internal temperature for cubed lamb is 145°F. Bear in mind that the lamb will continue to cook once removed from the grill due to carryover cooking, so you might want to remove it at 140°F to account for this temperature rise.
How do I store leftovers?
You can store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat it, I recommend covering the skewers in foil and roasting them in an oven set to 350°F for 8-10 minutes. To restore its crispness, remove the foil in the last 2 minutes of cooking. Alternatively, you can remove the lamb from its skewers and sauté it in a lightly oiled skillet for 3-4 minutes until it’s warmed throughout.
Serving suggestions
This lamb souvlaki is perfect for a weeknight dinner or Sunday lunch spent around the barbecue. Regardless of when you have it, I recommend serving it alongside this delightful Greek Salad Recipe and with some Smashed Fingerling Potatoes. Looking for a tasty sauce to dip the lamb in? Try whipping up this tangy Tzatziki Sauce or drizzling this Easy Tahini Dressing on top.
Lamb Souvlaki
Ingredients
- 5 tablespoons olive oil
- 3 tablespoons freshly squeezed lemon juice
- 3 garlic cloves minced
- 1 tablespoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1 1/2 pounds boneless leg of lamb trimmed and cut into 1-inch cubes
- 8 wooden skewers
- Chopped fresh herbs for garnish, such as mint or parsley
Instructions
- In a bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, thyme, rosemary, salt, and pepper. Add the lamb cubes and toss until all pieces are evenly coated. Cover and refrigerate for at least 2-3 hours.
- If using wooden skewers, soak them in water for 30 minutes to help prevent burning on the grill.
- Thread the marinated lamb onto the skewers. Preheat your grill to medium-high heat and cook the skewers for about 10 minutes, turning occasionally until the meat is evenly charred.
- Remove from the grill, garnish with fresh herbs, and serve hot with your favorite sides, such as pita bread or a fresh salad.
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