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Greek Style Lamb Souvlaki with Grilled flatbread

Greek-Style Lamb Souvlaki with Grilled Flatbread

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Prep Time 30 minutes
Cook Time 20 minutes
Marinating time 2 hours
Total Time 2 hours 50 minutes
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.