Greek Lamb on Skewers (Arni Souvlakia)

This classic Greek Arni Souvlakia features tender cubes of leg of lamb marinated in a robust blend of olive oil, lemon juice, garlic, and dried oregano. The meat absorbs the bright, herbal flavors while becoming incredibly tender. Skewered with charred bell peppers, onions, and juicy tomatoes, these kebabs offer a perfect balance of savory richness and fresh acidity. Ideal for warm-weather grilling or indoor broiling, this dish brings the taste of the Mediterranean to your table. Serve alongside fluffy rice pilaf and a crisp green salad for a complete, satisfying meal that is both elegant enough for guests and simple enough for a weeknight dinner.

Cooking Method: Grilling, Roasting

Cuisine: Greek

Courses: Main Courses

Difficulty: Advanced

Servings: 6

Calories: 337.2

Dietary: Gluten-free

Description

This classic Greek Arni Souvlakia features tender cubes of leg of lamb marinated in a robust blend of olive oil, lemon juice, garlic, and dried oregano. The meat absorbs the bright, herbal flavors while becoming incredibly tender. Skewered with charred bell peppers, onions, and juicy tomatoes, these kebabs offer a perfect balance of savory richness and fresh acidity. Ideal for warm-weather grilling or indoor broiling, this dish brings the taste of the Mediterranean to your table. Serve alongside fluffy rice pilaf and a crisp green salad for a complete, satisfying meal that is both elegant enough for guests and simple enough for a weeknight dinner.

Ingredients

2 md Onions
3 Green Bell peppers
4 To Lb leg of lamb; boned
1 ts Dried oregano; crumbled
1/2 c Olive oil
3 Bay leaves
2 tb Worcestershire sauce
3 Garlic cloves; minced
Juice of 2 lemons
1 c Dry white wine
1 ts Salt
1/2 ts Freshly ground pepper
6 Tomatoes; quartered

Directions

1
Cut the leg of lamb into 1-inch cubes.
2
Quarter the onions, separating the layers, and quarter the bell peppers, then cut each quarter in half.
3
In a large shallow roasting pan or bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, Worcestershire sauce, salt, pepper, and bay leaves.
4
Add the lamb cubes to the marinade and toss well to ensure all meat is completely coated.
5
Cover and refrigerate for at least 4 hours, preferably overnight, turning occasionally.
6
Remove the lamb from the refrigerator about 20 minutes before cooking to let it come to room temperature.
7
Preheat the broiler or grill to high heat.
8
Thread the lamb cubes onto skewers, alternating with the onion wedges and bell pepper pieces.
9
Add the quartered tomatoes to the remaining marinade and toss to coat.
10
Thread the tomato wedges onto the ends of the skewers.
11
Place the skewers on a grill rack or broiler pan positioned over a drip pan containing the reserved marinade (excluding bay leaves).
12
Broil or grill for 15-18 minutes, turning several times and basting frequently with the marinade until the lamb is cooked to your desired doneness.
13
Check for doneness at 10 minutes and cook further if needed.
14
Serve immediately on plates, optionally with rice pilaf.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 337.2kcal

% Daily Value *
Total Fat 21.3g33%
Saturated Fat 9.0g45%
Cholesterol 97.0mg33%
Sodium 77.0mg4%
Total Carbohydrate 9.9g4%
Dietary Fiber 2.7g11%
Sugars 5.2g
Protein 26.3g53%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For best flavor, marinate the lamb overnight. If using wooden skewers, soak them in water for 30 minutes before threading to prevent burning.

You can barbecue these skewers outdoors using the marinade as a basting sauce. Ensure the grill is hot before cooking to get a good sear.

Remove the bay leaves from the marinade before basting to avoid choking hazards and bitter flavors.

Keywords: greek, lamb, skewers, souvlakia, grilling, broiling, marinated, kebab, oregano, lemon, garlic, vegetables, appetizer, main course, mediterranean, summer grilling, easy dinner, party food

Read it online: https://www.chefs-mate.com/recipe/greek-lamb-on-skewers-arni-souvlakia/