25-Min Lamb Souvlaki with Herby Oil
Tender lamb chunks marinated in lemon, garlic, and oregano, then seared on a screaming-hot skillet until charred and juicy. Finish with a drizzle of herb-infused olive oil and serve with warm pita.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 48g
Ingredients
- 1 lb lamb shoulder or leg, cut into 1.5-inch cubes
- 1 whole lemon (zested + juiced)
- 4 tbsp olive oil
- 1.5 tsp dried oregano
- 3 whole garlic cloves, minced
- ½ whole red onion, cut into 1-inch chunks
- 2 tbsp fresh parsley and dill, chopped
Instructions
- 1
Toss lamb with lemon zest, lemon juice, 2 tbsp oil, oregano, garlic, salt, and pepper. Let sit 5 minutes.
- 2
Heat remaining 2 tbsp oil in a large skillet over medium-high until it shimmers and just starts to smoke.
- 3
Thread lamb and onion onto skewers (or cook directly in skillet). Sear 2 minutes per side without moving — edges should char.
- 4
Transfer skewers to a plate. Drizzle with herb oil (fresh parsley and dill stirred into a bit of olive oil if you have it).
- 5
Serve hot with warm pita, tzatziki, and a squeeze of lemon.
Tools you’ll need
- large skillet (12-inch cast iron or stainless steel)
- metal or wooden skewers (or cook in skillet without skewers)
- cutting board
- chef's knife
- bowl for marinade
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