Greek Lamb Souvlaki

2 lb. leg of lamb (or slightly less if there isn't much fat to be trimmed)

Olive oil or non-stick grill spray for brushing or spraying the grill

¼ cup extra virgin olive oil (preferably Greek olive oil)

3 T fresh-squeezed lemon juice (see notes)

1 tsp. dried Greek Oregano

1 tsp. garlic powder or dried granulated garlic (I prefer not to use freshly chopped garlic because it can burn on the grill.)

Salt and fresh ground pepper to taste

I started with two pounds leg of lamb and trimmed off most of the fat; take your choice on that. If your lamb doesn't have much fat you might not need two pounds
Cut lamb into cubes a little over one inch square.
Whisk together olive oil, lemon juice, dried Greek Oregano (affiliate link), and granulated garlic or garlic powder to make the marinade.
Put the lamb cubes inside a Ziploc bag (or use a plastic container with a snap-tight lid) and add the marinade.
Marinate the lamb cubes at least 4 hours (or marinating all day wont' hurt) in the refrigerator.
Dump the lamb and marinade into a colander placed in the sink, drain off the marinade, and let lamb cubes come to room temperature while you heat the grill to medium-high heat.
Thread lamb cubes on to skewers. If you don't have blade-type skewers like these great skewers I bought in Turkey or double skewers for kabobs be sure to push the cubes of lamb tightly together so they won't spin around on the grill. (affiliate links)
Place skewers on the grill and rotate every 2-3 minutes to get nice grill marks on the meat.
Cook lamb about 8 minutes for medium rare or 9-10 minutes for medium, but don't overcook.
Season cooked lamb with a little salt and fresh-ground black pepper and serve hot.
Souvlaki is great served with The World's Best Tzatziki Sauce.

Course🍽️Main Course

Diets🌾Gluten-free🥩Carnivore...

Category🍢Skewers

Cuisine🇬🇷Greek

Occasions🍗Barbecue📆Everyday🏕️Outdoor Cooking

Season☀️Summer

DifficultyEasy ⏰ 30m