Marinated Greek Lamb souvlaki

A graphic of a bull head


  • 1kg Grange Meat Co. lamb shoulder or leg, cubed
  • 1/4 cup olive oil
  • Juice of 2 lemons
  • 3 cloves garlic, minced
  • 2 tbsp dried oregano
  • 1 tsp dried thyme
  • Salt and freshly ground black pepper, to taste
  • 1 large red onion, cut into chunks
  • 2 bell peppers, any colour, cut into chunks
  • Lemon wedges and fresh parsley for garnish
  • 2 blocks of halloumi, if desired


  1. Marinate the lamb

In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavours to meld.

  1. Prepare vegetables

Cut the red onion and bell peppers into chunks suitable for skewering. If adding halloumi, you can intersperse the veg and meat with the cheese.

  1. Skewering

Thread the marinated lamb cubes alternately with bell pepper and onion chunks onto skewers. If using wooden skewers, soak them in water for at least 30 minutes prior to use to prevent burning.

  1. Cooking the lamb souvlaki

Preheat your grill to medium-high heat. Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is cooked to your liking and the vegetables are charred and tender.

  1. Resting

Let your souvlakis rest for 10 minutes before serving. This allows the juices to redistribute around the meat, preventing it from going prematurely dry.