Lamb souvlaki skewers

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

  • Prep:10 mins
    Cook:15 mins
    Plus marinating
  • Serves 10
  • Easy

Nutrition per serving

  • kcal 356
  • fat 16g
  • saturates 6g
  • carbs 20g
  • sugars 4g
  • fibre 2g
  • protein 34g
  • salt 0.99g


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


To freeze your skewers
Stack in groups on shallow baking trays, then wrap tightly in cling film and freeze. Or simply portion up the chunks of lamb and freeze in separate freezer bags. Don’t put skewers into bags as they might pierce the plastic and let in air , causing ‘freezer burn’. The skewers will freeze perfectly for up to 3 months. Defrost the meat thoroughly (overnight in fridge is best) before cooking.


  1. 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 a few hrs or overnight.

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

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

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