Sheet-Pan Lamb Souvlaki with Crispy Potatoes
Marinated lamb cubes and baby potatoes roast together on one pan, finished with a bright tomato-onion salsa. Ready in 25 minutes with zero skewers required.
- Total time
- 25 min
- Servings
- 4
- Calories
- 620
- Protein
- 52g
Ingredients
- 1.5 lbs lamb shoulder, cut into 1.5-inch cubes
- 1 lb baby potatoes, halved
- 1 whole lemon (zested + juiced)
- 3 tbsp fresh oregano, chopped
- ½ cup olive oil
- 2 medium Roma tomatoes, diced
- ½ medium red onion, finely diced
- 4 whole garlic cloves, minced
Instructions
- 1
Preheat oven to 450°F. Toss lamb, potatoes, half the olive oil, lemon zest, oregano, minced garlic, salt, and pepper on a sheet pan until coated.
- 2
Spread in a single layer. Roast until lamb is cooked through and potatoes are golden-brown, 18–20 minutes.
- 3
While lamb roasts, combine diced tomatoes, red onion, lemon juice, remaining olive oil, salt, and pepper in a bowl.
- 4
Remove pan from oven. Drizzle lamb and potatoes with the tomato-onion salsa.
- 5
Serve immediately while potatoes are still crispy.
Tools you’ll need
- sheet pan (18 x 13 inch)
- medium mixing bowl
- chef's knife
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