When i think kebab, I don’t always think Turkish. A lesser known version is the wonderful Greek Lamb Souvlaki. The lamb is cut into chunks and marinated in lovely ingredients of olive oil, wine, herbs and lemon juice. The marinade penetrates the lamb and leaves an amazing flavour. This is increased by using the marinade to baste the lamb kebabs while on the bbq or broiler/grill. Serve as a main dish with salad, pittas and flat breads with dips.

Lamb Souvlaki

The Greek version of a kebab. The lamb, white wine and subtle herbs makes these kebabs delicate to eat but robust in flavour.

4.73 from 37 votes

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Course: Main Dish

Cuisine: Greek

Keyword: Alcohol, Herbs, Lamb, Lemon, Marinade

Prep Time: 10

Cook Time: 15

Total Time: 12 25

Servings: people

Calories: 296kcal

Ingredients

1 lbs leg of lamb cut into 4 cm cubes
1/2 cup olive oil
1/2 cup white wine
1 whole lemon juice only
2 tsp dried oregano
3 leaves bay torn
Salt

Instructions

Place the meat in a large non-reactive bowl or plastic bag.
1 lbs leg of lamb
Combine the remaining ingredients in a separate bowl and pour the mixture over the meat.
1/2 cup olive oil, 1/2 cup white wine, 1 whole lemon, 2 tsp dried oregano, 3 leaves bay, Salt
Toss to coat the meat and marinate in the refrigerator for 12 to 24 hours.
Remove the meat from the marinade and thread on metal skewers.
Cook over hot coals or under the broiler, turning and basting with the marinade frequently, until cooked to taste, about 15 minutes.
Serve immediately