This recipe for Lamb Souvlaki makes an easy meal that will transport you Greece without ever leaving your house!
My grandmother used to make lamb roast for dinner when we visited her on my grandparent’s ranch. So that’s how I was introduced to eating lamb, and I loved it! I realize that lamb isn’t for everyone, but if you are a lover of lamb then lamb souvlaki is a delicious way to prepare it.
- extra virgin olive oil
- dried oregano and thyme
- boneless leg of lamb
- red onion
- green bell pepper
- salt and pepper
- cooked white rice
How to make Lamb Souvlaki:
The complete, printable recipe is at the end of this post.
- Greek-Style Shrimp Over Rice
- Greek Spinach Pie
- Authentic Greek Pita Bread
- Simple Greek Salad with Lemon- Oregano Vinaigrette
Lamb Souvlaki with Rice
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1½ pounds boneless leg of lamb, trimmed of all visible fat, cut into 30 cubes
- 2 small red onions, cut into 6 wedges each
- 1 large green bell pepper, seeded and cut into 12 pieces
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup long grain white rice, cooked according to package directions
- To prepare the marinade, combine the oil, garlic, oregano and thyme in a large zip-close plastic bag; mix well. Add the lamb, seal the bag, and turn several times to coat. Marinate the lamb at room temperature 30 minutes or refrigerate overnight.
- Preheat the broiler. Spray a broiler pan with nonstick spray; set aside.
- Thread 5 lamb cubes, 2 onion wedges, and 2 bell pepper pieces onto each of 6 (12-inch) metal skewers, alternating the ingredients. Transfer the skewers to the broiler pan.
- Broil the skewers 4 inches from the heat, turning at least once, until the vegetables are tender and the lamb is cooked through, 8 to 10 minutes. Serve with the rice.