Tender pieces of lamb, marinated in a Greek lemon vinaigrette, threaded on skewers and char-grilled to perfection. I like to serve these with rosemary garlic roasted potatoes, a Greek salad, and pita bread.

Recipe Summary

15 mins
10 mins
3 hrs
3 hrs 25 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.

  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.

  • Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

Nutrition Facts

346 calories; protein 18.8g; carbohydrates 1.4g; fat 29.3g; cholesterol 65.3mg; sodium 343.4mg. Full Nutrition

Reviews (1)

3 Ratings
  • 5 star values: 2
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
I've never made lamb before and am so happy I chose this recipe. Excellent flavor and reminds me of what I'd get at a Greek restaurant. Easy to make with clear directions. Made as exactly as written and only marinated for 4 hours.Definitely something I will make again when I have lamb again. Thanks for the recipe! Read More
Rating: 5 stars
This recipe was a hit at my house! The marinade kept the lamb from having that gamy taste that lamb sometimes will. Along with a Greek salad and pita, I served it with two other recipes from this site: Molly's Mouthwatering Tzatziki Cucumber Sauce and Rosemary Potatoes with Roasted Heads of Garlic. What a delicious meal! Read More