Leg of Lamb Souvlaki

"It's no secret that I love meat, and growing up, we ate a lot of lamb," says Michael.
Save Recipe
  • Level: Intermediate
  • Total: 30 min (plus marinating)
  • Active: 25 min
  • Yield: 8 to 10 servings
Share This Recipe


2 shallots, minced

2 cloves garlic, minced

1 jalapeño pepper, seeded and minced

2 tablespoons chopped fresh oregano, plus more for topping

Juice of 1 lemon

1/2 cup extra-virgin olive oil

Kosher salt

2 pounds boneless leg of lamb, trimmed and cut into 1 1/2- to 2-inch chunks

Freshly ground pepper

1 cup plain Greek yogurt


  1. Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
  2. Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
  3. Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.
Crispy Baked Chicken Wings
25m Easy 100%
Greek Lamb with Orzo
Amanda Hesser and Merrill Stubbs

Greek Lamb with Orzo

12m Easy 100%
Greek Grain Salad
20m Easy 100%
3-Ingredient Gluten-Free Flatbread
17m Easy 99%