Christine's Souvlaki

  • serves 4
Christine Cushing
Christine Cushing

You've got to serve these with tzatziki! Use either pork or lamb for the skewers - whichever you prefer.

51 Ratings
Directions for: Christine's Souvlaki


1 ½ pounds boneless leg or shoulder of lamb, cut into 1-inch cubes

¼ cup extra virgin olive oil (60 ml)

⅓ cup red wine vinegar (75 ml)

2 clove garlic, minced

1 onion, finely chopped

1 Tbsp dried Greek oregano (15 ml)

2 Tbsp chopped fresh parsley (30 ml)

1 ½ Tbsp chopped fresh mint (22 ml)

Coarse salt and freshly cracked black pepper

Tzatziki, for serving

Pita bread, for serving


1. Add olive oil, red wine vinegar, garlic, onion, oregano, parsley, mint and black pepper to a bowl. Mix until combined. Add lamb to bowl and toss to coat. Cover and refrigerate. Marinate overnight for best results or for at least 2 hours. If using wooden skewers soak them in water overnight or for at least 2 hours.

2. Preheat the grill to medium high.

3. Thread lamb evenly onto 4 skewers. Season the lamb souvlaki with salt and pepper. Grill skewers 4 to 5 minutes per side for medium or cook a few minutes longer if you prefer well done (6 to 7) minutes. Serve with tzatziki sauce and pita bread.

See more: Pork, Main, Lamb, Dinner, Greek, Herbs, Grill, Barbeque, BBQ

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