Lamb souvlaki with lemon and oregano
Lamb holds the marinade better than chicken or beef, and the lemon juice — added raw at the end, never cooked into the meat — is what keeps the souvlaki bright. The oregano goes in dry, which is the difference between souvlaki that smells of herbs and souvlaki that just tastes grilled.
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Ingredients
For the whole dish · serves 4
- Lamb shoulder, cubed1¼ lb
- Olive oil2½ fl oz
- Lemon juice4 fl oz
- Garlic1½ oz
- Dried oregano2 tsp
- Sea saltto taste
- Black pepperto taste
Served with
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+1g net · 132 kcal · 5 min · together 4g net, 530 kcal
Method
6 steps · 35 minutes
- Whisk the olive oil, half the lemon juice, half the garlic (grated), the oregano, salt and pepper in a bowl.
- Toss the lamb cubes in the marinade and let them sit for at least 20 minutes at room temperature, or up to 4 hours in the fridge.
- Thread onto skewers. Heat a grill or grill pan to medium-high.
- Grill for 3 minutes per side, turning once, until the lamb chars on the outside and reads 145F inside for medium.
- Off the heat, squeeze over the remaining lemon juice and scatter the remaining minced garlic.
- Rest 5 minutes before serving.
Macros are per serving and are estimates worked out from the ingredients. Keto Tracker AI is a food logging tool and does not give medical advice; talk to a doctor before changing your diet.
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