Souvlaki-style, marinated lamb kabobs grilled or pan-fried to tender and juicy, served with a simple Greek salad for a balanced, healthy meal. This delicious Mediterranean dish is gluten-free, low-carb and Paleo/Whole30 friendly (omit the cheese).
Lamb Kabobs & Salad – Easy Healthy Meal
Do you call them kabobs, kebabs or skewers? No matter the name, this Greek lamb souvlaki recipe is healthy, delicious and easy to make. It’s perfect any time of the year but especially in summer as you can use the BBQ to grill the meat.
Marinated in a Greek marinade of garlic, lemon and herbs, the lamb pieces are skewered and can be grilled or pan-fried. The marinade can also be used on lamb chops or cutlets, or lamb steaks. Equally delicious with chicken or beef, by the way.
The meal is complete with a fresh Greek salad of tomatoes, cucumbers, peppers, onions and olives, topped with some salty feta cheese. If you’re doing Whole30 or Paleo, cheese can be omitted. If you need extra calories or carbs, add a side of potatoes, quinoa or rice. See my serving suggestions below.
Kebas vs Souvlaki
In case you’re curious, kebabs and souvlaki are very similar but the origin is different. Both are dishes made of meat that is grilled on skewers, but whereas kebabs are believed to have originated in the Near East, Souvlaki is considered of Greek origin. Souvlaki is marinated differently than kebabs.
Here is what you need to make this souvlaki lamb kabobs recipe:
- Diced lamb leg or shoulder are great for this recipe but lamb fillet can also be used. Instead of making the skewers, you can simply marinate strips of meat and pan-fry them in the pan or grill on a barbecue. Lamb cutlets or lamb chops can also be used. Beef or chicken will also work well. Ideally, you should marinate the meat overnight or at least for 15-20 minutes before grilling.
- Lamb marinade: lemon, garlic, onion (juice mainly), parsley, mint, salt and pepper, olive oil.
- For Greek salad: tomatoes, cucumbers, bell peppers (capscium), red onion, olives and feta, plus olive oil, lemon juice and dried oregano for the dressing.
What Is The Best Cut Of Lamb For Kabobs?
The best cuts for lamb kabobs are leg, loins, shoulder, or neck fillets. You want to have a little fat on for extra juiciness but not too much as it might render completely when cooked and there is nothing worse than too much fat on a kabob piece. You can often find diced lamb at the butcher or in the supermarket.
How To Make Greek Lamb Kabobs
Find the full list of ingredients, nutritional info, and instructions in the recipe card below.
Marinade For Lamb Kabobs
The first step is to make the marinade for our lamb skewers. We’re going with a Greek-Mediterranean style here. Grate 1/3-1/2 onion using a small grater, we’re mostly after the onion juice here. Add garlic, chopped herbs, lemon juice, olive oil, salt and pepper and combine in a bowl.
Add the lamb and mix through until pieces are well coated. Wrap with cling wrap or transfer to a container to store overnight or for a couple of hours. This will infuse the meat with flavour and make it extra tender when cooked.
Make-ahead tip: Lamb souvlaki is great for freezing. I often make extra meat and marinade and store in a Ziplock bag in the freezer. Keeps for up to 3 months. Thaw out overnight in the fridge and you’ll be ready to grill the next day.
Cooking Lamb Kabobs
Lift the chunks of lamb out of the marinade and thread onto metal skewers, or wooden ones that have been soaked in some water to prevent burning.
Heat a grill, barbecue or pan. Spray with some oil or add a splash of olive oil. Cook the skewers for 2-3 minutes on each side, turning over 4 times (up, down, and two sides), so a total of about 10-12 minutes. Rest for a minute before serving. Don’t overcook the lamb or it will get tough!
Prepare Greek Salad
This is pretty straight forward and can be done ahead of time or while you’re cooking the lamb kabobs.
Cut up all the vegetables and slice the onion very thinly. I love red onion here but you could use white. Whisk the dressing of lemon juice, olive oil, dried oregano, salt and pepper and set aside. If you like, add a little honey for sweetness.
Combine the salad with the dressing, and olives and top with crumbled feta cheese. Greek feta is most authentic but if you prefer another kind like smooth, less salty Danish feta or marinated goats’ cheese, go with those options. Omit cheese for Paleo/Whole30 or use a dairy-free alternative.
Recipe Tips & Variations
- Make sure to marinate the lamb for at least one hour before cooking. You can prepare it in the morning before work or even the night before.
- You can make the Greek salad ahead of time but store the dressing separately until serving. The salad will keep for 24-48 hours. I wouldn’t go past 24 hours as it will start to go soggy and wilted.
- For a more substantial meal, cook a side of potatoes, quinoa, or rice to serve on the side.
- Once the lamb is almost cooked, brush the meat with a little mixture of lemon and honey for a fun little flavour twist.
- Put a different flavour spin on this dish. For a Tex Mex feel, marinate the lamb with smoked paprika, cumin, coriander seed and dried oregano and serve with my corn and black bean salad. For an Asian twist, marinade the lamb with garlic, ginger, Tamari and sesame oil, and serve with an Asian cabbage slaw.