Sheet-Pan Lamb Souvlaki with Lemon
Tender lamb chunks marinated in olive oil, lemon, and oregano, then seared on a sheet pan until charred and juicy. Viral-ready in under 25 minutes with zero fuss.
- Total time
- 25 min
- Servings
- 4
- Calories
- 380
- Protein
- 42g
casualfreshgreeklambjuicytenderweeknightdate-night
Ingredients
- 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
- 4 tbsp olive oil
- 1 whole lemon (juiced and zested)
- 2 tsp dried oregano
- 4 cloves garlic cloves, minced
- 1 medium red onion, cut into 1-inch chunks
- 2 sprigs fresh rosemary sprigs
- 1 pinch salt and black pepper to taste
Instructions
- 1
Toss lamb cubes with olive oil, lemon juice, zest, oregano, garlic, and rosemary in a bowl.
- 2
Spread lamb and red onion on a sheet pan in a single layer. Season generously with salt and pepper.
- 3
Roast at 475°F for 12–15 minutes until lamb edges are deeply browned and meat is medium-rare inside.
- 4
Remove from oven and let rest for 2 minutes. Squeeze extra lemon juice over the top if desired.
- 5
Serve hot with pita bread, tzatziki, and fresh tomato if desired.
Tools you’ll need
- sheet pan (18x13 inch)
- large mixing bowl
- chef's knife
- oven preheated to 475°F
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