Lamb Souvla is a beloved Greek-Cypriot dish that brings the flavors of the Mediterranean right to our table. This traditional recipe features tender chunks of lamb marinated with aromatic herbs and spices, then slow-cooked over an open flame for that perfect smoky taste. It’s a festive favorite that’s perfect for gatherings or a special family meal.
Ingredients
To craft an authentic Lamb Souvla, we begin with selecting quality ingredients. Each component contributes to the rich Mediterranean essence we’re aiming for in this festive dish.
For the Lamb
Choose tender cuts that hold up well on the skewer and soak in the marinade flavors perfectly.
- 3 pounds (about 1.4 kg) bone-in lamb shoulder or leg, cut into 2-inch cubes
- Ensure the lamb is trimmed of excess fat but leaves some for juiciness
For the Marinade
The marinade is the heart of our Lamb Souvla, blending aromatic herbs and citrus.
| Ingredient | Quantity | Preparation |
|---|---|---|
| Extra virgin olive oil | 1/3 cup (80 ml) | Use a robust quality |
| Fresh lemon juice | 1/4 cup (60 ml) | From 1 large lemon, freshly squeezed |
| Garlic cloves | 4 large | Minced |
| Dried oregano | 2 tablespoons | Greek oregano preferred |
| Fresh rosemary | 1 tablespoon | Finely chopped |
| Salt | 2 teaspoons | Kosher or sea salt preferred |
| Ground black pepper | 1 teaspoon | Freshly ground |
| Red wine vinegar | 1 tablespoon | Adds subtle acidity |
For Serving
To complement our Lamb Souvla, serve with fresh, bright sides that balance its smoky richness.
- Warm pita bread or rustic Greek bread, sliced
- Tzatziki sauce (Greek yogurt, cucumber, garlic, dill)
- Sliced red onions, tossed in a splash of lemon juice
- Fresh tomato and cucumber salad with olive oil and oregano
- Lemon wedges for extra zest
By gathering these ingredients, we’re setting the stage for a truly memorable Lamb Souvla experience, full of bold flavors and traditional charm.
Equipment Needed
To prepare an authentic Lamb Souvla, having the right equipment ensures perfect cooking and enhances the traditional flavor. Here is the essential list we need for this delicious Mediterranean feast.
Skewer or Rotisserie Spit
- A sturdy metal skewer or rotisserie spit is crucial.
- Choose one strong enough to hold large 2-inch cubes of lamb securely.
- For traditional slow cooking over an open flame, a rotisserie spit that can rotate is ideal to evenly cook the meat and infuse that distinctive smoky aroma.
Charcoal or Wood Grill
- Use a charcoal grill or wood-fired grill for authentic smoky flavor.
- Avoid gas grills if you want that authentic smokiness from natural fuel.
- Ensure the grill has enough space to hang or place the skewers away from direct flames for slow roasting.
Meat Thermometer
- A meat thermometer helps monitor the internal temperature for perfectly cooked lamb.
- Aim for 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
- This tool guarantees juiciness without overcooking.
Basting Brush
- A basting brush lets us apply marinade or dripping fat during roasting.
- Use it to keep the meat moist and flavorful throughout cooking.
Large Mixing Bowl
- A large bowl for marinating the lamb cubes evenly.
- It should be non-reactive like glass or stainless steel for best results with acidic ingredients like lemon juice and vinegar.
Sharp Knife and Cutting Board
- A sharp knife to cut lamb into uniform 2-inch chunks.
- A sturdy cutting board sanitized well for meat prep.
Additional Equipment Summary Table
| Equipment | Purpose | Recommendation |
|---|---|---|
| Metal Skewer/Rotisserie Spit | Secure lamb chunks & even cooking | Sturdy stainless steel, rotating rotisserie ideal |
| Charcoal/Wood Grill | Imparts smoky flavor, slow cooks lamb | Large grill with adjustable height |
| Meat Thermometer | Ensures perfect internal temperature | Instant-read digital thermometer |
| Basting Brush | Keeps meat moist with marinade drippings | Heat resistant silicone brush |
| Large Mixing Bowl | Marinating lamb cubes evenly | Non-reactive glass or stainless steel |
| Sharp Knife & Cutting Board | Prep lamb chunks safely and uniformly | High-quality chef’s knife & wooden or plastic board |
By gathering this equipment first, we set ourselves up for success to create the classic smoky and tender Lamb Souvla experience that delights at any gathering.
Prep Work
Before we start cooking, thorough preparation is key to unlock the full flavors of Lamb Souvla. Let’s focus on getting the lamb and marinade perfect for that authentic Mediterranean taste.
Preparing the Lamb
We begin by selecting fresh bone-in lamb shoulder or leg, cutting it into uniform 2-inch cubes. Uniformity ensures even cooking and juicy tenderness throughout.
- Trim excess fat for balanced flavor and to prevent flare-ups on the grill.
- Use a sharp knife to cut carefully and avoid shredding the meat fibers.
- Keep the lamb cubes chilled until ready to marinate to maintain freshness.
This step sets the foundation for a tender, smoky finish that defines Lamb Souvla.
Making the Marinade
The marinade is the soul of our dish, infusing each lamb cube with bold herbaceous and citrus notes. We combine the following ingredients:
| Ingredient | Quantity | Preparation |
|---|---|---|
| Extra virgin olive oil | ½ cup | |
| Fresh lemon juice | ¼ cup | Squeezed fresh |
| Garlic | 4 cloves | Minced |
| Dried oregano | 2 teaspoons | |
| Fresh rosemary | 1 tablespoon | Finely chopped |
| Salt | 1½ teaspoons | |
| Ground black pepper | 1 teaspoon | Freshly ground |
| Red wine vinegar | 2 tablespoons |
We whisk these ingredients in a large non-reactive bowl until fully blended. Then, add the lamb cubes, tossing them thoroughly to coat each piece evenly.
“Marinating for at least 4 hours or overnight allows the lamb to soak in all flavors deeply, making every bite unforgettable.”
By investing time in this essential prep work we set the stage for a memorable Lamb Souvla feast bursting with succulent, smoky flavor.
Instructions
Follow these steps carefully to achieve the authentic Lamb Souvla experience. From marinating to cooking, each phase builds layers of bold Mediterranean flavors.
Marinating the Lamb
Begin by placing the 2-inch bone-in lamb cubes into a large, non-reactive mixing bowl. Pour over the marinade made of:
- ¼ cup extra virgin olive oil
- Juice of 2 fresh lemons
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 tablespoon fresh rosemary, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 2 tablespoons red wine vinegar
Use a sturdy spoon or your hands to thoroughly coat every piece, ensuring the herbs and acidity penetrate the meat. Cover the bowl tightly with plastic wrap and refrigerate for at least 4 hours or overnight. This slow infusion tenderizes the lamb and unlocks its signature flavors.
Pro Tip: The longer the marination time, the deeper the flavor intensity.
Skewering the Meat
Once marinated, prepare to skewer the lamb. Using a sturdy metal skewer or rotisserie spit, thread the lamb cubes—allowing a little space between each piece for even heat distribution. If desired, alternate with slices of onion or bell pepper for added texture and taste.
| Step | Tips for Success |
|---|---|
| Choose Skewer | Opt for heavy-duty metal to withstand cooking heat |
| Thread Meat | Leave space for air to circulate and flavor to penetrate |
| Add Veggies | Optional, but adds moisture and contrast |
Handle the lamb gently to prevent the pieces from breaking apart. Setting the skewers aside now prepares us perfectly for the cooking stage.
Cooking the Lamb Souvla
Set your charcoal or wood grill to medium heat. Position the skewers 2 to 3 inches above the embers to cook the lamb slowly and evenly. Turn the skewers every 10 to 15 minutes, basting occasionally with leftover marinade or extra olive oil to maintain juiciness.
| Cooking Element | Details |
|---|---|
| Heat Level | Medium, steady and consistent |
| Distance from Fire | 2 to 3 inches above embers |
| Cooking Time | Approximately 45 to 60 minutes |
| Turn Frequency | Every 10-15 minutes |
| Internal Temp | Aim for 135°F for medium-rare |
Use a meat thermometer to check that the internal temperature reaches your desired doneness—135°F for medium-rare ensures tender, succulent results. Once done, let the lamb rest for 5 to 10 minutes before serving. This step locks in the juices and balances the flavor.
“Slow and steady over the fire is the heart of perfect Lamb Souvla.”
By mastering these steps we create a feast bursting with smoky, herbaceous, and tangy Mediterranean delight.
Tips for Perfect Lamb Souvla
Achieving the perfect Lamb Souvla requires attention to detail and a few insider tips that enhance flavor and texture. Here are our essential guidelines for mastering this Mediterranean classic:
1. Choose the Right Cut and Size
Use bone-in shoulder or leg lamb, cut into uniform 2-inch cubes. This size ensures even cooking and helps the meat stay juicy and tender.
| Aspect | Recommendation |
|---|---|
| Cut | Bone-in shoulder or leg lamb |
| Cube size | 2 inches (uniform pieces) |
| Reason | Even cooking, retains juiciness |
2. Marinate Thoroughly for Maximum Flavor
Allow the lamb to marinate at least 4 hours, ideally overnight. This resting time lets the herbs and spices penetrate deeply, tenderizing the meat and enriching the flavor profile.
“Patience with marination is the secret to a deeply flavored and tender lamb souvla.”
3. Skewer with Care
Thread the lamb cubes evenly on sturdy metal skewers, spacing pieces slightly apart to enable consistent heat circulation. Consider adding vegetables like cherry tomatoes or bell peppers between cubes to add moisture and texture variety.
4. Master the Grill Heat
Maintain a medium heat on your charcoal or wood grill. Position the skewers above the embers about 6 to 8 inches away to cook the lamb evenly without burning.
| Grill Setting | Position | Purpose |
|---|---|---|
| Medium heat | 6-8 inches above embers | Even cooking without charring |
5. Rotate and Baste Regularly
Turn the skewers every 10 to 15 minutes for even browning. Use a basting brush to apply extra marinade or olive oil during grilling—this locks in moisture and enhances the smoky char.
6. Monitor Internal Temperature Precisely
Insert a meat thermometer to ensure the lamb reaches an internal temperature of 135°F for juicy medium-rare. Remove from the grill promptly once the target temperature is achieved to prevent overcooking.
| Doneness | Internal Temperature (°F) |
|---|---|
| Medium-rare | 135 |
| Medium | 145 |
| Well done | 160 |
7. Rest Before Serving
Let the cooked lamb rest for 10 minutes off the heat. This crucial step allows juices to redistribute throughout the meat, resulting in a succulent, tender bite.
Tip: Cover the skewers loosely with foil while resting to keep the lamb warm.
8. Serve with Traditional Accompaniments
Enhance the smoky richness by pairing your Lamb Souvla with warm pita bread, tzatziki sauce, fresh tomato and cucumber salad, and lemon wedges for an authentic Mediterranean feast.
By integrating these expert tips into our cooking routine, we unlock the full potential of Lamb Souvla—a dish that captivates with its smoky aroma, herbaceous depth, and tender texture.
Serving Suggestions
To fully enjoy the Lamb Souvla experience, pairing it with the right accompaniments enhances its smoky, herbaceous, and tangy flavors. Here are our top serving suggestions:
Traditional Bread Pairings
Serve the lamb skewers alongside warm pita bread or rustic Greek bread. The bread’s soft, slightly chewy texture complements the tender lamb, making it perfect for wrapping or dipping.
Signature Dips and Sauces
No Lamb Souvla meal is complete without tzatziki sauce. Its cool, creamy cucumber and yogurt base cuts through the richness of the lamb and adds refreshing balance.
- We recommend drizzling tzatziki over the meat or serving it as a dip on the side.
Fresh Vegetable Accents
- Serve with sliced red onions for a sharp bite and vibrant color contrast.
- A tomato and cucumber salad dressed with olive oil, lemon juice, oregano, and a pinch of salt brightens the plate and complements the smoky lamb for balanced flavors.
Citrus Enhancement
Offer fresh lemon wedges to squeeze over the lamb just before eating. The citrus zest elevates the herbs and enhances the savory notes, bringing freshness to every bite.
Optional Additions
For extra texture and flavor variety, consider adding grilled vegetables such as:
- Bell peppers
- Zucchini slices
- Eggplant pieces
These can be grilled alongside the lamb on the skewers to absorb the smoky aroma.
Serving Suggestions Table
| Component | Purpose | Tips |
|---|---|---|
| Pita or Greek Bread | Base for wraps and scooping | Warm slightly before serving |
| Tzatziki Sauce | Creamy, cooling dip | Use fresh yogurt and cucumber |
| Sliced Red Onions | Adds sharpness and crunch | Soak briefly in cold water to reduce pungency |
| Tomato & Cucumber Salad | Refreshing, balances richness | Season simply with olive oil, lemon, oregano |
| Lemon Wedges | Enhances herbaceous flavors | Serve chilled for freshness |
| Grilled Vegetables | Adds texture, smoky aroma | Marinate lightly in olive oil and herbs before grilling |
Conclusion
Mastering Lamb Souvla brings a true taste of Mediterranean tradition right to our table. With the right ingredients and attention to detail, we can create tender, flavorful lamb that’s perfect for any gathering.
Taking time to marinate, grill carefully, and serve with classic sides ensures every bite delivers the authentic smoky, herbaceous experience this dish is known for.
Let’s embrace the process and enjoy the rewarding flavors that come from making Lamb Souvla at home.
Frequently Asked Questions
What is Lamb Souvla?
Lamb Souvla is a traditional Greek-Cypriot dish made from large chunks of lamb marinated with herbs and spices, then slow-cooked over an open flame to develop a smoky, tender flavor. It’s a popular festive meal loved for its rich Mediterranean taste.
What kind of lamb is best for Lamb Souvla?
The best cuts for Lamb Souvla are bone-in shoulder or leg, cut into 2-inch cubes. These cuts are tender and flavorful, ensuring a juicy and delicious result after slow cooking.
How should I marinate lamb for Lamb Souvla?
Marinate lamb cubes in extra virgin olive oil, fresh lemon juice, minced garlic, dried oregano, fresh rosemary, salt, black pepper, and red wine vinegar. Marinate for at least 4 hours or preferably overnight to deeply infuse the flavors.
What equipment do I need to cook Lamb Souvla?
You’ll need a sturdy metal skewer or rotisserie spit, a charcoal or wood grill, a meat thermometer, a basting brush, a large non-reactive bowl for marinating, and a sharp knife with a cutting board.
How do I cook Lamb Souvla properly?
Grill the skewered lamb over medium heat, turning every 10–15 minutes and basting regularly to keep it moist. Use a meat thermometer to cook to an internal temperature of 135°F for medium-rare, then let it rest before serving.
What should I serve with Lamb Souvla?
Serve Lamb Souvla with warm pita or rustic Greek bread, tzatziki sauce, sliced red onions, and a fresh tomato and cucumber salad dressed with olive oil and lemon juice. Lemon wedges and optional grilled vegetables like peppers and zucchini complement the dish nicely.
How long should I marinate Lamb Souvla?
For best flavor, marinate the lamb cubes for at least 4 hours, but leaving them overnight is ideal to fully absorb the marinade’s herbs and spices.
Can vegetables be cooked with Lamb Souvla?
Yes, adding vegetables like bell peppers, zucchini, or eggplant on the skewers adds texture, moisture, and extra flavor, enhancing the overall dish.
Why is resting the lamb important after cooking?
Resting allows the juices to redistribute within the meat, making Lamb Souvla more tender, juicy, and flavorful when served.
How do I ensure Lamb Souvla is cooked safely?
Use a meat thermometer to check the internal temperature. Cooking lamb to 135°F ensures it is safely cooked to medium-rare while remaining juicy and tender. Adjust for personal preference.