This recipe for Lamb Souvlaki with Rice makes an easy meal that will transport you Greece without ever leaving your house!
Lamb Souvlaki with Rice
My grandmother used to make lamb roast for dinner when we visited her on my grandparent’s ranch. That’s how I was introduced to eating lamb, and I loved it! I realize that lamb isn’t for everyone, but if you are a lover of lamb then lamb souvlaki is a delicious way to prepare it.
🛒Ingredients needed:
- extra virgin olive oil
- garlic
- dried oregano and thyme
- boneless leg of lamb
- red onion
- green bell pepper
- salt and pepper
- cooked white rice
✏️How to make Lamb Souvlaki:
*The complete, printable recipe with all ingredients and instructions is at the end of this post.
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To prepare the marinade, combine the oil, garlic, oregano and thyme in a large zip-close plastic bag; mix well. Add the lamb, seal the bag, and turn several times to coat. Marinate the lamb at room temperature 30 minutes or refrigerate overnight.
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Preheat the broiler. Spray a broiler pan with nonstick spray; set aside.
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Thread 5 lamb cubes, 2 onion wedges, and 2 bell pepper pieces onto each of 6 (12-inch) metal skewers, alternating the ingredients. Transfer the skewers to the broiler pan.
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Broil the skewers 4 inches from the heat, turning at least once, until the vegetables are tender and the lamb is cooked through, 8 to 10 minutes. Serve with the rice.
➡️Recipe Tips:
- Try to cube the lamb into uniform sizes. It helps all the meat to cook evenly.
- If you’re having trouble finding the right cut of lamb, ask at the butcher counter. Sometimes they have legs of lamb in the back.
- You certainly could change up the vegetables on the skewers. I think zucchini rounds would be especially good.
✔️What to serve with Lamb Souvlaki with Rice:
- This meal would be deliciously complete with a simple green salad.
- If you want to forego the rice, try my Greek Potatoes with Lemon Vinaigrette.
- Red wines like Syrah, Merlot, or Cabernet Sauvignon pair well with lamb dishes.
★How to Store:
Leftovers are unlikely, but if you happen to have a skewer or two left, store them in the refrigerator and enjoy them within the next couple days.
❤️Why I love this recipe:
- Lamb always reminds me of my Grandma Ruth who was quite simply “The Greatest Grandma.” (A title she came up with for her great grandchildren to use!)
- I love the spice combination in the marinade. They pack these skewers with flavor.
- People always seem to be impressed with food served on a skewer. No one needs to know they didn’t take much effort!
Greek Recipes:
- Greek-Style Shrimp Over Rice
- Greek Spinach Pie
- Authentic Greek Pita Bread
- Pastitsio
- Simple Greek Salad with Lemon- Oregano Vinaigrette
Lamb Souvlaki with Rice
This recipe makes an easy meal that will transport you Greece without ever leaving your house!
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon dried thyme
- 1½ pounds boneless leg of lamb, trimmed of all visible fat, cut into 30 cubes
- 2 small red onions, cut into 6 wedges each
- 1 large green bell pepper, seeded and cut into 12 pieces
- ½ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¾ cup long grain white rice, cooked according to package directions
Instructions
- To prepare the marinade, combine the oil, garlic, oregano and thyme in a large zip-close plastic bag; mix well. Add the lamb, seal the bag, and turn several times to coat. Marinate the lamb at room temperature 30 minutes or refrigerate overnight.
- Preheat the broiler. Spray a broiler pan with nonstick spray; set aside.
- Thread 5 lamb cubes, 2 onion wedges, and 2 bell pepper pieces onto each of 6 (12-inch) metal skewers, alternating the ingredients. Transfer the skewers to the broiler pan.
- Broil the skewers 4 inches from the heat, turning at least once, until the vegetables are tender and the lamb is cooked through, 8 to 10 minutes. Serve with the rice.
Nutrition
Serving: 1serving, Calories: 219kcal, Carbohydrates: 24g, Protein: 17g, Fat: 6g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 46mg, Sodium: 242mg, Potassium: 344mg, Fiber: 2g, Sugar: 2g, Vitamin A: 111IU, Vitamin C: 25mg, Calcium: 31mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
