Lamb Souvlaki Recipe

Name: Lamb Souvlaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 lbs trimmed Lamb Loin, cut into 1-inch cubes; MARINADE; 1 cup yoghurt (250ml); 4 tablespoons chopped mint (60ml); 2 tablespoon garlic, minced (30ml); The zest of 1 lemon; The juice of 1 lime; 3 tablespoons olive oil (45ml); 1 teaspoon cracked pepper (5ml); 1 tablespoon olive oil for brushing; Salt and pepper to taste; 6 wooden skewers soaked in cool water 1 hour prior to grilling; Aluminium foil

Servings: persons

2 lbs trimmed Lamb Loin, cut into 1-inch cubes
MARINADE
1 cup yoghurt (250ml)
4 tablespoons chopped mint (60ml)
2 tablespoon garlic, minced (30ml)
The zest of 1 lemon
The juice of 1 lime
3 tablespoons olive oil (45ml)
1 teaspoon cracked pepper (5ml)
1 tablespoon olive oil for brushing
Salt and pepper to taste
6 wooden skewers soaked in cool water 1 hour prior to grilling
Aluminium foil

1
Combine marinade ingredients in a bowl and mix well. Place cubed lamb in a sealable plastic bag. Pour marinade over lamb. Seal bag and refrigerate for 6 hours or overnight.
2
Wipe off marinade and thread lamb cubes evenly on to 6 soaked bamboo skewers. Season the lamb with salt and pepper and brush with olive oil.
3
Preheat barbeque to 375u00b0 F/190u00b0C
4
Oil grill, and place a piece of aluminium foil 4 inches (10cm) by 10 inches (25 cm) in the centre of grill.
5
Place lamb directly on grill with wooden ends of skewers over aluminium foil (this is done to prevent the burning of the skewer) For medium rare lamb grill for 3 minutes per side for a total of 6 minutes cooking time, or until desired doneness. Remove the lamb from the grill and loosely cover with aluminium foil. Let meat rest for 5 minutes before serving.

811

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 lbs trimmed Lamb Loin, cut into 1-inch cubes, MARINADE, 1 cup yoghurt (250ml), 4 tablespoons chopped mint (60ml), and more.

Yes, Lamb Souvlaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Souvlaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions