Grilled Lamb Souvlaki with Charred Eggplant
Tender marinated lamb skewers with a bright lemon-oregano flavor, grilled alongside eggplant. Total time under 30 minutes with quick-soak marinade and high-heat cooking.
- Total time
- 28 min
- Servings
- 2
- Calories
- 385
- Protein
- 38g
Ingredients
- 1 lb lamb shoulder or leg, cut into 1.5-inch cubes
- 1 medium eggplant, cut into 1-inch-thick rounds
- 1 whole (zested + juiced) lemon
- 4 tbsp olive oil
- 2 tsp dried oregano
- 3 whole garlic cloves, minced
- ½ medium red onion, cut into chunks
Instructions
- 1
Combine lamb, lemon zest and juice, 2 tbsp olive oil, oregano, garlic, and salt and pepper in a bowl.
- 2
Preheat grill or grill pan to medium-high. Thread lamb and onion chunks alternately onto skewers.
- 3
Brush eggplant rounds with remaining 2 tbsp olive oil, season with salt and pepper.
- 4
Grill skewers 8–10 minutes, turning every 2 minutes, until edges are charred and lamb is medium-rare.
- 5
Grill eggplant rounds 4–5 minutes per side until soft and marked with char lines.
- 6
Plate skewers alongside eggplant. Serve immediately.
Tools you’ll need
- metal or wooden skewers (soaked if wooden)
- grill or grill pan
- mixing bowl
- tongs
- microplane or zester
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