Lamb Souvlaki

This lamb souvlaki goes beyond the typical kebab. Along with boneless leg of lamb cubed to walnut size, you can thread sweetbreads and baby kidneys onto the same skewers for a more traditional Greek taverna experience. The marinade is classic: olive oil, lemon juice, wine, garlic, thyme, oregano, rosemary, and crushed bay leaf.

Marinating overnight is ideal. The acid from the lemon juice and wine tenderizes the lamb while the herbs and garlic infuse deep into every cube. Three hours works in a pinch, but the overnight soak is where the flavors really penetrate.

Bay leaves threaded between the meat pieces on the skewers aren’t just for looks. They release their aromatic oils directly into the meat as it grills, scenting each piece from the inside out. Crushed oregano showered over the hot meat right off the grill finishes it with that unmistakable Greek flavor.

Chef Tips

• Cut all meat to the same size (walnut-sized cubes) so everything cooks at the same rate on the skewer.
• Grill over hot coals and turn frequently. Lamb dries out fast if left on one side too long.
• Season with salt after grilling, not before. Salt in the marinade draws moisture out of the meat.
• Serve with lemon quarters for squeezing at the table. The fresh acid brightens everything.

Variations

• Simple version: Skip the sweetbreads and kidneys and use all leg of lamb for a more approachable meal.
• Pita wraps: Serve the grilled lamb in warm pita with tzatziki, sliced tomato, and red onion.