• 10servings
  • 88minutes

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, C
MineralsNatrium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 10 (6 to 8-inch) sturdy rosemary sprigs, for skewering

  2. 5 pounds boneless leg of lamb

  3. 4 garlic cloves , minced

  4. 2 rosemary sprigs, leaves stripped and chopped

  5. 4 tablespoons extra-virgin olive oil

  6. 2 teaspoons salt

  7. 2 lemons , cut into wedges for garnish

Instructions Jump to Ingredients ↑

  1. Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.

  2. Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.

  3. Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.

  4. Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.


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