Description
This Greek Lamb Souvlaki recipe features tender, marinated lamb leg cubes grilled to perfection and served with easy homemade pita bread. The lamb is infused with lemon, garlic, and traditional herbs, while the pita is freshly baked for a soft, fluffy texture that perfectly complements the flavorful meat. Ideal for a Mediterranean-inspired meal that’s both satisfying and delicious.
Ingredients
Scale
Lamb Souvlaki
- 900g – 1kg lamb leg meat, cut into small cubes
- 60ml (¼ cup) olive oil
- 2–3 tablespoons fresh lemon juice (approx. 1 lemon)
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp dried or fresh thyme
- ½ tsp smoked paprika
- ½ tsp cumin
- 2 small red onions, sliced
- Salt and pepper, to taste
- 8 wooden skewers
Pita Bread
- 1 cup warm water
- 2 tsp instant dry yeast
- 1 tsp sugar
- 2 ½ cups flour, divided (plus extra for kneading)
- 1 tsp salt
- 1 tablespoon olive oil
Instructions
- Marinate the Lamb: Place lamb cubes, olive oil, lemon juice, crushed garlic, oregano, thyme, smoked paprika, cumin, sliced onions, salt, and pepper in a large Ziploc bag. Seal and massage the bag to coat the meat evenly. Refrigerate and marinate overnight, turning occasionally for best flavor infusion.
- Prepare for Cooking: Remove the marinated lamb from the fridge about an hour before cooking to allow it to come to room temperature, which helps it cook more evenly.
- Cook the Lamb: Thread the lamb cubes onto wooden skewers. Grill the skewers over hot coals, on a griddle pan, or a grill pan over the stovetop. If using a griddle pan, lightly brush the skewers with olive oil to prevent sticking. Cook until the lamb is browned and cooked through, typically 8-12 minutes, turning as needed.
- Season and Serve: Once cooked, season the lamb skewers with additional salt and spritz with fresh lemon juice for extra brightness before serving.
- Activate the Yeast: In a large bowl, combine warm water, instant dry yeast, sugar, and ½ cup of flour. Let the mixture stand for 15 minutes until it becomes foamy and bubbly, indicating active yeast.
- Mix the Dough: Add salt, olive oil, and the remaining 2 cups of flour to the yeast mixture. Stir with a spoon until dough begins to come together. Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic, adding extra flour if the dough is sticky.
- Let the Dough Rise: Place the kneaded dough in a clean bowl and cover it with cling wrap. Let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Pita: Punch down the risen dough and divide it into 8 even pieces. Roll each piece into a ball, place them on a tray, cover with a tea towel, and allow them to rest for 15 minutes to relax the gluten.
- Preheat the Oven: Heat your oven to its highest setting, around 250°C (500°F), and place a pizza stone in the middle rack to preheat. If you don’t have a pizza stone, use a thick oven tray or cast-iron skillet, also preheated.
- Bake the Pita Bread: Roll each rested dough ball into a thin round, approximately 20cm (8 inches) in diameter. Place as many pita rounds as will fit onto the hot pizza stone or tray and bake for 4-5 minutes. The pitas should puff up rapidly. Remove the baked pitas and keep them wrapped in a clean tea towel to stay soft and warm while you bake the remaining breads.
Notes
- Marinating the lamb overnight enhances the flavor and tenderness.
- Allowing the lamb to come to room temperature before cooking helps it cook evenly.
- Use wooden skewers soaked in water for at least 30 minutes to prevent burning.
- The pizza stone or cast-iron skillet ensures high, even heat for perfectly puffed pita.
- Wrap the baked pita in a tea towel to keep them soft and pliable.
- For a smoky flavor, grill the souvlaki directly over charcoal.
- Prep Time: 15 minutes (plus overnight marination)
- Cook Time: 15 minutes (including grilling and baking)
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
