Greek Grilled Lamb Chops, Souvlaki & Mushrooms
Lamb chops, pork skewers, and portobello mushrooms all hit the grill together with lemon, oregano, and garlic. One sheet pan, 20 minutes, pure Greek summer.
- Total time
- 20 min
- Servings
- 2
- Calories
- 520
- Protein
- 48g
Ingredients
- 4 chops (or 8 small) lamb chops (about 1 lb)
- ¾ lb pork shoulder or tenderloin, cut into 1-inch cubes
- 3 medium caps portobello mushroom caps, halved
- 1 whole lemon (juiced + zested)
- 3 cloves garlic, minced
- 1.5 tbsp dried oregano
Instructions
- 1
Thread pork cubes onto metal skewers, alternating with any trim. Pat lamb chops dry with paper towels.
- 2
Mix lemon juice, zest, minced garlic, oregano, 2 tbsp olive oil, salt, and pepper. Coat lamb chops, pork skewers, and mushroom caps evenly.
- 3
Heat a grill or grill pan to high. Lay lamb chops flat, mushrooms gill-side down, and skewers across. Don't move them for 3 minutes.
- 4
Flip chops, skewers, and mushrooms. Grill 2–3 minutes more until lamb is medium-rare, pork cooked through, mushrooms tender.
- 5
Squeeze fresh lemon juice over everything. Serve hot with a drizzle of olive oil and a pinch of fleur de sel.
Tools you’ll need
- grill or grill pan
- metal skewers (2)
- small bowl for marinade
- tongs or spatula
- paper towels
- knife
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