Make a big batch of these delicious lamb souvlaki skewers Greek kebabs, then freeze some for a sunny day. 

Total Time           25 min

Serves                10


  • 1½ kg lamb
  • leg or shoulder (fat trimmed), cut into chunks
  • 100ml olive oil
  • 100ml red wine
  • 2 tsp dried oregano
  • zest and juice 2 lemons
  • 2 garlic cloves, crushed


To serve

  • flatbread, shredded red cabbage (tossed with lemon juice),
  • cucumber
  • tomato
  • chilli sauce
  • natural yogurt


  • Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper- don’t add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least few hours or overnight.


  • Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze, or heat a grill, barbecue or griddle pan if you want to eat them straight away.


  • Season the meat with salt, then cook the skewers for 10-12 min. turning, until cooked to your liking. Serve tucked into warm flat breads with salad and drizzle with chilli sauce and yogurt.


Recipe Sourced From BBCgoodfood

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