How to Make Greek Lamb Kabobs - A Step-by-Step Guide

When it comes to Mediterranean cuisine, Greek food is often acclaimed for its rich flavors and fresh ingredients. One of the most popular dishes in Greek cuisine is the Greek Lamb Kabobs, also known as souvlaki. These skewered and grilled lamb pieces are a staple in Greek cooking and are loved for their tender, juicy, and aromatic taste.

Traditionally, Greek Lamb Kabobs are made with tender cuts of lamb, marinated in a mixture of olive oil, lemon juice, garlic, and oregano. The marinade i...

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Ingredients

  • ½ cup lemon juice
  • 2 tablespoons dried oregano
  • 4 teaspoons olive oil
  • 6 garlic cloves, minced
  • 1 pound lean lamb, trimmed of fat and cut into 1 inch cubes
  • 16 cherry tomatoes
  • 1 large green pepper, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch wedges

Information

  • Prep Time: 10 mins
  • Cook Time: 15 mins
  • Total Time: 25 mins
  • Servings: 4
  • Yield: 4 servings

  • In a small bowl, combine the lemon juice, oregano, oil and garlic. Set aside 1/4 cup for basting; cover and refrigerate. Pour the remaining marinade into a large resealable plastic bag; add the lamb. Seal bag and turn to coat; refrigerate for 8 hours or overnight, turning occasionally.
  • Coat grill rack with nonstick cooking spray before starting the grill. Drain and discard marinade. On eight metal or soaked wooden skewers, alternately thread lamb, tomatoes, green pepper and onion. Grill kabobs, uncovered, over medium heat for 3 minutes on each side. Baste with reserved marinade. Grill 8-10 minutes longer or until meat reaches desired doneness, turning and basting frequently.