Best Lamb Souvlaki Recipe For Greek Easter

By Tasting Table Staff
lamb souvlaki Elizabeth Bossin

"The Greek traditions we grew up with are very much a part of our DNA," Giannis Kotsos, co-owner and executive chef at Meraki Greek Bistro in Miami, says. And co-owner Alex Karavias even remembers one particular Easter celebration that included a feast every day for a week. Clearly, Greek Easter is a holiday we can get behind—and classic lamb souvlaki is the best way to celebrate.

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For more holiday inspiration, read "My Big Fat Greek Easter."

Recipe adapted from Giannis Kotsos, Meraki Greek Bistro, Miami, FL

Lamb Souvlaki With Greek Salad Recipe

5 (41 ratings)
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Learn how to make grilled lamb souvlaki and a Greek salad with this recipe from Giannis Kotsos of Meraki Greek Bistro in Miami — perfect for Easter.

Prep Time
15
minutes
Cook Time
20
minutes
servings
4
Servings
lamb souvlaki
Total time: 35 minutes

Ingredients

  • For the lamb souvlaki
  • ⅔ pound lamb meat from a leg of lamb, cut into 1½-inch cubes (about 18 pieces)
  • 1 ½ teaspoons garlic powder
  • ¾ teaspoon salt
  • 1 ½ teaspoons oregano
  • ½ cup extra-virgin olive oil
  • For the Greek salad
  • 1 tomato, cut into a small dice (about ¾ cup)
  • ½ onion, diced (about 1 cup)
  • ½ green pepper, diced (about ¾ cup)
  • ¾ cup feta cheese, cut into cubes or crumbled
  • 1 cup kalamata olives
  • 1 tablespoon extra-virgin olive oil
  • ½ teaspoon oregano
  • salt, to taste
  • 1 cup kalamata olives

Optional Ingredients

  • 1 tomato, cut into 4 slices
  • pita bread
  • roasted potato wedges

Directions

  1. Make the lamb marinade: In a medium bowl big enough to hold all the lamb pieces, mix together the garlic powder, salt, oregano and olive oil. Place the lamb in the marinade and stir gently to coat all the pieces. Cover and refrigerate for 1 to 2 hours.
  2. Make the Greek salad: Combine the diced tomatoes with the onion, green pepper, feta cheese and kalamata olives. Stir in the olive oil and oregano, and season with salt.
  3. When the lamb is done marinating, place the pieces on the wooden skewers to create kebabs with about 6 pieces on each skewer. Heat a griddle or grill to high heat and place the lamb kebabs on the grill. Cook for 10 to 15 minutes, rotating often to cook on all sides. Remove from the grill when done, and then grill the tomato slices until softened.
  4. Warm the pita bread on the grill and cut each one into quarters. To serve, place the pita pieces on a plate and layer with the kebabs, grilled tomatoes, potatoes and Greek salad.
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