Greek-Style Lamb Souvlaki with Grilled Flatbread: A Taste of the Mediterranean - Right Off the Grill

There’s something irresistible about the smoky aroma of grilled lamb wafting through the air, mingling with the scent of garlic, oregano, and lemon. This Greek-Style Lamb Souvlaki with Grilled Flatbread is one of those recipes that doesn’t just feed the stomach—it feeds the soul. Inspired by the simplicity of traditional lamb souvlaki recipes found in the tavernas of Athens and the islands, this dish brings the best of mediterranean lamb recipes straight to your backyard grill.

It’s perfect for summer gatherings, cozy dinners, or weekend cookouts when you want something impressive but approachable. Tender, marinated lamb is skewered and grilled to juicy perfection, then served with warm, charred flatbread, a tangy yogurt sauce, and a sprinkle of fresh herbs. While this version focuses on lamb, the method works equally well for Mediterranean chicken kabobs or even a ground lamb kabob if you're feeling adventurous. Whether you’re a fan of traditional lamb kabob recipes or looking for fresh ideas for skewer appetizers, this one’s a keeper.

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Greek-Style Lamb Souvlaki with Grilled Flatbread

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Marinating time 2 hours hrs

Total Time 2 hours hrs 50 minutes mins

Course Main Course

Cuisine Greek, Mediterranean

Servings 4

Equipment

• Grill (charcoal or gas)
• Mixing bowls
• Cutting board and sharp knife
• Metal or soaked wooden skewers (if using wood, soak for at least 30 minutes)
• Rolling Pin (for flatbread)
• Cast iron skillet or griddle (if grilling bread indoors)
• Tongs
• Instant-read thermometer (optional but useful for checking doneness)

Ingredients

  

For the Lamb Souvlaki

• 2 lbs lamb shoulder or leg cut into 1.5-inch cubes (can substitute with lamb loin chop meat, deboned)
• 4 cloves garlic minced
• 1/4 cup olive oil
• Juice of 1 large lemon
• 1 tbsp red wine vinegar
• 1 tbsp dried oregano Greek oregano preferred
• 1 tsp ground cumin
• 1/2 tsp paprika
• 1/2 tsp chili flakes optional, for a little heat
• Salt and freshly ground black pepper to taste
• 8 –10 wooden or metal skewers

For the Grilled Flatbread

• 2 cups all-purpose flour
• 1/2 cup plain Greek yogurt
• 1/4 cup warm water
• 1 tbsp olive oil
• 1 tsp salt
• 1/2 tsp baking powder

Toppings and Sauce

• 1 cup tzatziki store-bought or homemade
• 1/2 small red onion thinly sliced
• 1/2 cup cherry tomatoes halved
• 1/4 cup crumbled feta cheese
• 2 tbsp fresh parsley or mint chopped

Instructions

 

Marinate the Lamb

1. In a large bowl, combine garlic, olive oil, lemon juice, red wine vinegar, oregano, cumin, paprika, chili flakes, salt, and pepper. Mix well.
2. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably 4. This lamb marinade helps tenderize the meat and infuse it with bold Mediterranean flavor. If you're looking for alternatives, this same marinade works beautifully with mutton recipes or greek lamb chops too.

Prepare the Flatbread Dough

1. In a mixing bowl, combine flour, salt, and baking powder. Stir in the yogurt, water, and olive oil. Mix until a shaggy dough forms, then knead on a floured surface for about 5 minutes until smooth.
2. Cover with a damp towel and let rest for 30 minutes.

Skewer the Lamb

1. Thread the marinated lamb onto skewers, leaving a little space between each piece to ensure even cooking. This technique works for many lamb kebabs or lamb skewers, and it's a great base for experimenting with lamb gyro recipes or other souvlaki recipe variations.

Grill the Lamb

1. Preheat your grill to medium-high heat. Lightly oil the grates.
2. Place the skewers on the grill and cook for 8–10 minutes, turning occasionally, until the lamb is browned on the outside and slightly pink inside (or cooked to your desired doneness). For medium-rare, aim for an internal temp of 135°F.
3. Remove from heat and rest for 5 minutes before serving.

Grill the Flatbread

1. While the lamb rests, divide the dough into 4–6 balls. Roll each out into a thin oval or circle.
2. Grill on high heat for 1–2 minutes per side, until puffed and lightly charred. If using a skillet, cook on medium-high heat in a dry pan.
3. Brush with a little olive oil or garlic butter right after cooking for an extra touch of flavor.

Assemble and Serve

1. Lay down a piece of warm flatbread. Add grilled lamb, red onions, tomatoes, feta, and a generous spoonful of tzatziki. Garnish with fresh parsley or mint.
2. You can serve it open-faced or wrap it like a traditional lamb gyro.

Pairings

Drink Pairings

• A crisp Greek white wine like Assyrtiko or a chilled rosé
  
• Light lager or pilsner if you prefer beer
  
• For non-alcoholic options: lemon-mint iced tea or sparkling water with cucumber slices

Side Dish Ideas

• Greek village salad (horiatiki) with cucumbers, olives, and feta
  
• Lemon roasted potatoes or grilled halloumi
  
• Dolmas (stuffed grape leaves) or baba ganoush for a mezze platter
  
• Roasted eggplant with tahini or spiced couscous

If you're making this for a crowd, consider serving alongside chicken kebab or Mediterranean chicken kabobs to offer variety.

FAQs

1. What type of lamb is best for souvlaki?

Lamb shoulder or leg is ideal for lamb souvlaki due to its balance of fat and tenderness. You can also use trimmed lamb loin chops, but make sure to remove any bone and cut into uniform pieces for even cooking.

2. Can I make this in the oven?

Yes! For a simple lamb kabobs oven method, preheat your oven to 425°F. Place skewers on a baking sheet and roast for 15–18 minutes, turning halfway through. Finish under the broiler for a charred effect.

3. Can I substitute lamb with another protein?

Definitely. This marinade works well with chicken, especially thigh meat for juiciness. If you're in the mood for variety, use it with chicken kebab or try it with ground lamb kabob for a spiced twist.

4. What’s the difference between souvlaki and a gyro?

Souvlaki typically refers to marinated and grilled meat on skewers, while a lamb gyro recipe uses meat cooked on a vertical spit and shaved thin. However, both are served similarly with flatbread, tzatziki, and veggies.

5. How long should I marinate the lamb?

At least 2 hours, but 4 hours gives even better flavor. Avoid marinating overnight as the acid from the lemon and vinegar may start breaking down the meat too much and affect texture.