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Juicy Lamb Souvlaki with Homemade flatbread

Juicy Lamb Souvlaki with Homemade Flatbread

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Prep Time 30 minutes
Cook Time 25 minutes
Marinating time 2 hours
Total Time 2 hours 55 minutes
Course Main Course
Cuisine Greek, Mediterranean
Servings 6

Equipment

  • Grill or grill pan A charcoal grill gives the best flavor for lamb skewers, but a stovetop grill pan works well too.
  • Mixing bowls You'll need separate bowls for the lamb marinade, flatbread dough, and toppings.
  • Wooden or metal skewers If using wooden skewers, soak them in water for 30 minutes before grilling to prevent burning.
  • Rolling Pin For rolling out the flatbread. A wine bottle makes a great substitute in a pinch.
  • Cast-iron skillet or nonstick pan For cooking the flatbreads if you're not using a grill.
  • Tongs Essential for turning the lamb skewers and flatbreads.

Ingredients
  

For the Lamb Souvlaki

  • 2 pounds boneless leg of lamb trimmed and cut into 1½-inch cubes
  • ¼ cup extra virgin olive oil
  • Juice of 2 lemons
  • 4 cloves garlic minced
  • 2 teaspoons dried oregano
  • 1 teaspoon fresh rosemary chopped (or ½ tsp dried)
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • Wooden or metal skewers

For the Homemade Flatbread

  • 3 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 1 tablespoon instant dry yeast
  • ¾ cup warm water
  • ⅓ cup plain Greek yogurt
  • 2 tablespoons olive oil

For Serving

  • Tzatziki sauce see notes below for a quick tzatziki recipe
  • Thinly sliced red onions
  • Diced tomatoes
  • Fresh parsley or dill
  • Crumbled feta cheese
  • Lemon wedges

Instructions
 

Marinate the Lamb

  1. Start with quality lamb—boneless leg or shoulder works well for a lamb souvlaki recipe. Trim any excess fat and cut into even chunks for uniform cooking.
  2. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, cumin, salt, and pepper. Add the lamb and mix to coat thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to penetrate. This step is essential in most lamb marinade recipes and helps produce juicy, marinated lamb with a tender bite.

Make the Flatbread Dough

  1. In a large mixing bowl, combine the flour, salt, sugar, and yeast. Stir in the warm water, yogurt, and olive oil until a rough dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic.
  2. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.

Shape and Cook the Flatbreads

  1. Punch down the risen dough and divide it into 6 equal portions. Roll each piece into a ball, then use a rolling pin to flatten into oval shapes, about ¼-inch thick.
  2. Heat a skillet or grill pan over medium-high heat. Cook each flatbread for 2–3 minutes per side, until puffed and lightly charred. Cover with a clean towel to keep warm.

Skewer and Grill the Lamb

  1. Thread the marinated lamb pieces onto skewers, leaving a little space between each piece so they cook evenly.
  2. Preheat your grill or grill pan over medium-high heat. Grill the lamb skewers for 8–10 minutes, turning occasionally until nicely charred on the outside and juicy inside. Let the skewers rest for a few minutes before serving.

Assemble Your Lamb Souvlaki Wraps

  1. Lay a warm flatbread on a plate. Add grilled lamb directly from the skewer, then top with a generous spoonful of tzatziki, sliced onions, tomatoes, feta, and herbs. Serve with lemon wedges on the side for a fresh burst of flavor.