Grilled Lamb Souvlaki - Superior Farms

Grilled Lamb Souvlaki


June 17, 2022

Recipe provided by First We Eat, courtesy of the American Lamb Board (Grilled Lamb Souvlaki | American Lamb)

  • Prep: 10 mins
  • Cook: 10 mins



2 lbs American lamb leg meat, 1in cubes

1/4 cup Olive oil

2 tbsp Olive oil

1 tbsp Greek oregano

1 tbsp Kosher salt

1 tsp Garlic powder

1/2 tsp Onion powder

1/2 tsp Black pepper

1/4 tsp Cayenne

8 8in skewers, soaked in water

3 Golden bell peppers, cut into 2inx1in pieces

2 Lemons, quarted

Zesty Yogurt Spread & Garnish

14 oz. Plain Greek yogurt

Juice from 1 lemon

3/4 tsp Salt

4 oz. Feta, crumbled

2 tbsp Chili oil

2 tbsp Capers

1/4 cup Fresh mint leaves


1To make the lamb souvlaki, trim the excess fat off of the meat and cut the meat into roughly 2-inch cubes. Place the lamb in a large bowl. Add the olive oil, oregano, salt, black pepper, and cayenne pepper and mix until the meat is completely coated in the mixture. Cover and refrigerate for 4 hours or overnight (for best results).

2Place about 8 to 9 pieces of meat and 3 to 4 pieces of bell pepper per skewer, leaving about an inch empty at each end for gripping. Grill the souvlaki over medium heat until just cooked through, about 4 to 5 minutes per side. Squeeze a lemon quarter over each souvlaki to drizzle with juice.

3For the yogurt spread, whisk together the yogurt, lemon juice, and salt until smooth. Add a dollop of the yogurt sauce to the serving plate, and top with souvlaki, then the feta, chili oil, capers, and mint leaves.

4You can do it all on one big serving dish, or distribute the yogurt and toppings between individual plates of souvlaki.