Souvlakia (Shish Kabab)

Mouth watering chunks of marinated lamb, grilled on a skewer. A perfect party or picnic dish that will win rave reviews.

Greeks traditionally use a leg of lamb that has been deboned and cut into hefty cubes. Have your butcher remove the bone for you or buy a boneless one on sale. If using beef, be sure to use a cut suitable for grilling. 

Susan Tweeton


  • 2 pounds lean, boneless lamb, pork, or beef cut in 1½-2” chunks
  • 1 cup dry red or white wine 
  • 2–4 garlic cloves, minced
  • 1 tablespoon oregano
  • ½ cup olive oil
  • Juice of one lemon
  • 1 teaspoon salt
  • Pepper to taste
  • Bell peppers, mushrooms, onions, and cherry tomatoes as needed


  1. Combine wine, garlic, oregano, lemon juice, salt, pepper, and olive oil in large non-metallic bowl or pan.
  2. Add meat and stir.
  3. Cover tightly with plastic wrap and refrigerate 8 hours or overnight.
  4. Stir the mixture several times during the marinating period.
  5. Thread the chunks of meat onto long skewers.
  6. The vegetables may be grilled on separate skewers or alternated with meat. 
  7. Grill over medium heat, turning once, until tender but still a bit pink on the inside.
  8. Baste with marinade if desired. (Bring marinade to a boil and cook a few minutes before using as basting sauce.)

Serving suggestions

Serve with plain, unsweetened yogurt or Tsatziki.

Note: Marinade may also be used with lamb chops, pork chops, steak, or any meat suitable for grilling. Use white wine when marinating pork, chicken, or turkey.