For me, One of the many flavors of fall is lamb souvlaki. Fall is the time to never take your eyes off the mountains as they’re changing color almost daily, time to pull out the warm sweaters for cooler weather, and of course, time for the annural Greek Festival in our city. I often remember seasons and special occasions by the foods we enjoy.
I fell in
love with Greek food many years ago when visiting my sister who was in college in Carolina at the time. She took me to a Greek restaurant and introduced me to the glorious gyro sandwich and convinced me to taste the creamy white sauce loaded with cucumbers, tzatziki (which is now a staple around our house). Since that first taste, I’ve traveled to Greece, had the most juicy lamb gyro on the streets of Athens, and have even made it a yearly tradition to attend our city’s Greek Festival (if not for the fresh feta alone).
This year at the Greek Festival I tore a page out of the festival booklet explaining how to make traditional souvlakia, stuck it in my pocket and promised myself that another year wouldn’t go by without me trying to make this at home. As it turns out, lamb souvlakia is crazy easy to make, and now I’m wishing I would have tried it at home years ago. I guess there’s also something to be said for waiting for that special evening to go out to our favorite Greek restaurant in town or looking forward to the foods of the Greek Festival every year, but knowing now how to make really good Greek lamb is definitely a worthwhile skill and we’ll be taking full advantage of it as we make this dish time and time again.
I’m grateful for the generosity of the folks who put on the Greek Festival for sharing their recipe and grateful for delicious local lamb from Snowy Mountain Creamery. You can find the lamb as well as the bulgar at Liberty Heights Fresh.
An easy, traditional lamb souvlakia recipe that is cooked in less than 10 minutes.
- 3/4 lb lamb, cut from the leg into 12 equal-sized cubes
- juice form 1/2 lemon
- 2 tablespoons olive oil
- 1 tablespoon fresh oregano, chopped (or 1/2 tablespoon dried)
- 1/2 teaspoon salt
- Marinate the lamb in the rest of the ingredients for 2-4 hours.
- Preheat oven to broil then place lamb onto skewers over a rimmed baking sheet.
- Broil lamb for 8 minutes turning half way through.
- Serve with bulgar salad, pita bread, and tzatziki sauce.
chicken can also be used in place of the lamb
Lamb Souvlaki goes perfectly with this herby lime bulgar salad. We also have a few slices of our homemade whole wheat pita bread with this meal so we can scoop up everything into one bite!
A spin on Lebanese Tabouleh Salad with bulgar, lime juice and herbs.
- 1 cup bulgar
- 2 cups water
- 1 spicy pepper (I used jalepeno), diced
- 1/2 cucumber, sliced thin
- 1/4 cup parsley, chopped
- 1/4 cup mint, chopped
- 1/4 cup feta cheese (optional)
- juice from 2 limes
- olive oil
- salt to taste
- Bring 2 cups of water to a boil. Add in bulgar then simmer for 15-20 minutes or until all liquid is absorbed.
- Toss bulgar with all of the other salad ingredients, then salt to taste.
- Serve with lamb souvlaki.
More Greek Recipes:
Greek Tortellini Salad by Two Peas and Their Pod
Tzaziki Sauce by Kalyn’s Kitchen
Greek Style Tacos by Mountain Mama Cooks