Stuffed pepper

Greek Lamb Souvlaki

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Greek Lamb Recipe - Lamb Souvlaki Recipe


1 leg of lamb, boned, cubed,
2 garlic cloves, crushed and chopped,
1 tsp. black pepper,
2 tsp. salt,
3 Tbsp. olive oil,
12 bay leaves,
1 lemon, juiced,
1 firm ripe tomato,
1/4 cup dry red wine,
1 bell pepper, diced,
1 large onion, roughly diced,
1/4 tsp. cumin powder,
1 sprig fresh thyme,
1 tsp. oregano,
1/2 tsp. rosemary.


Cut the lamb to 1" cubes. Place the lamb in a large mixing bowl. Make a marinade of the oil, lemon juice, wine, herbs, garlic and cumin, and pour over the meat. Marinate in the refrigerator for at least 3 hours. Thread the meat on long skewers alternating the bay leaves with the tomatoes, onion and peppers. Grill the souvlaki over hot coals or broil 6 on the top shelf of the oven, brushing with the remaining marinade and turning occasionally. Season with salt and pepper, remove the skewers and serve the souvlaki in warm pitas with some chopped lettuce and tzatziki sauce.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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