A fragrant, sizzling moment fills the air as the lamb skewers cook over the grill, releasing a mouthwatering aroma that signals a feast is near. Greek Souvlaki Lamb With Salad is a vibrant and flavorful dish that takes just under an hour to prepare and marinate, delivering juicy lamb and an array of fresh vegetables with every bite. This recipe works beautifully because the marinade infuses the lamb with Mediterranean flavors while keeping it tender.
This recipe is ideal for family gatherings, barbecues, or a special weeknight dinner when you’re craving something hearty yet refreshing. You can make the marinade a day ahead and let the lamb soak up the flavors overnight, making the preparation even easier.
Why You’ll Love This Recipe
- The garlic and herbs elevate the lamb’s flavor, giving it a rich, savory taste.
- Fresh vegetables create a crunchy contrast, enhancing texture and freshness.
- The quick grilling method ensures the lamb remains tender and juicy.
- Marinating overnight boosts flavor and tenderness, making each bite irresistible.
What You’ll Need
Here’s what you’ll need to make this delightful dish.
For the Lamb Marinade
- 1.1 lbs lamb leg meat, diced (500 grams)
- Zest of ½ lemon
- Juice of 1 lemon
- ½ small onion, finely grated
- 2 cloves garlic, finely grated
- A handful of parsley leaves, finely chopped
- A few fresh mint leaves, finely chopped
- 1 teaspoon salt
- A generous pinch of pepper
- 2 tablespoons olive oil
- 8-10 short bamboo sticks, soaked in water for 5-10 minutes or metal skewers
For the Greek Salad
- 1 large cucumber, halved and sliced
- 3 medium tomatoes, cut into small wedges
- 1 large bell pepper, quartered and sliced (red or yellow)
- 1 red onion, halved and thinly sliced
- ½ cup olives (black or green, e.g., Kalamata)
- ½ cup Greek feta cheese, crumbled (or goat’s feta)
- 2 cups lettuce, chopped (optional)
For the Dressing
- 1 tablespoon dried oregano
- Juice of ½ lemon
- ¼ cup olive oil
- A generous pinch of salt and pepper
- 1 teaspoon honey (optional)
Use dried oregano for a more intense flavor.
Substitutions & Swaps
- Replace lamb with chicken for a lighter option.
- Use lemon juice from a bottle if fresh isn’t available.
- Substitute olives with pickles for a different briny flavor.
- Omit cheese for dairy-free needs.
How to Make It
Create a flavor-packed meal with these simple steps.
Make the Marinade
Grate ⅓-½ onion using a small grater to extract the juice. Add garlic, chopped herbs, lemon juice, olive oil, salt, and pepper to a bowl and mix well.
Marinate the Lamb
Add the lamb to the marinade, ensuring all pieces are coated evenly. Wrap with cling film or transfer to a container and let it marinate in the fridge for at least a couple of hours or overnight.
Cook Lamb Kabobs
Thread the marinated chunks of lamb onto skewers. Preheat a grill, barbecue, or pan, and add a splash of olive oil. Cook the skewers for 2-3 minutes on each side. Turn them a total of four times for about 10-12 minutes total cooking time. Rest for a minute before serving.
Prepare Greek Salad
Chop up all the salad vegetables and slice the onion very thinly. Whisk together the dressing ingredients (lemon juice, olive oil, oregano, salt, pepper, and honey, if using) and set aside. Combine the salad ingredients with the dressing and top with crumbled feta cheese.
How to Store It
Fridge: store the lamb and salad in separate airtight containers for up to 3 days.
Freezer: no, lamb doesn’t freeze well after marinating.
Reheat: grill or pan-fry for 5-7 minutes on medium heat until warmed through.
Tips for Best Results
- Ensure the skewers are soaked well to prevent burning.
- Don’t overcrowd the skewers; give the lamb space to cook evenly.
- Use a meat thermometer to check for doneness (135°F for medium-rare).
- Adjust the lemon and herbs based on your taste preference.
Serving Suggestions
- Serve with warm pita bread for a complete meal.
- Pair with tzatziki sauce for added creaminess.
- Enjoy with a chilled glass of white wine for a refreshing combination.
