Lamb Souvlaki

  • Total: 1 hr 28 min
  • Prep: 20 min
  • Inactive: 1 hr
  • Cook: 8 min
  • Yield: 10 souvlaki
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10 (6 to 8-inch) sturdy rosemary sprigs, for skewering

5 pounds boneless leg of lamb

4 garlic cloves, minced

2 rosemary sprigs, leaves stripped and chopped

4 tablespoons extra-virgin olive oil

2 teaspoons salt

2 lemons, cut into wedges for garnish


  1. Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.
  2. Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
  3. Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.
  4. Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.
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