Lamb Souvlaki Marinade

This recipe unlocks the secrets to irresistibly tender and flavourful lamb souvlaki. The key lies in the added vegetables which offer a unique, authentic flavour profile.

Marinated for at least 12 hours, the lamb absorbs these delicious flavors, resulting in juicy perfection on the grill or in the pan.

This recipe also offers flexibility – choose between a lamb eye fillet or a more budget-friendly boneless leg of lamb.

With minimal prep and a flavorful marinade, this lamb souvlaki is perfect for a delightful weeknight dinner or a casual weekend barbecue.

Coming soon to my Instagram @a.wandering.palate

Makes: 4 Serves
Prep Time: 5 mins
Marinating Time: 12-24 hours

Ingredients
750g lamb eye fillet (boneless lamb leg is a great alternative – and more budget friendly!)
Note: If using the eye fillet, keep whole and cut after cooking, if using lamb leg, chop before marinating
½ red onion, roughly chopped into large cubes
½ red capsicum, roughly chopped into large cubes
3 garlic cloves, finely minced
1 tbsp dried oregano
1 tsp salt
60mL (¼ cup) white wine vinegar
60mL (¼ cup) lemon juice
60mL (¼ cup) extra virgin olive oil

Method
1. Add lamb to a bowl
2. Add all marinade ingredients to the bowl, then toss to coat.
3. Marinate in fridge for at least 12 – 24 hours.

Tip

  • This recipe can also be used for chicken souvlaki but marinating time drops to 2-6 hours and I usually also add a 1/2 tsp of smoked paprika to the marinade.

  • If making the traditional souvlaki skewers, I'd opt for the lamb leg. However, if making a lamb souvlaki in pita, I’d opt for the lamb eye fillet.