Lamb and Lemon Souvlaki

Name: Lamb and Lemon Souvlaki
Prep time: 13 min
Cook time: 25 min
Total time: 38 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 cloves Garlic; 2 tsp Sea Salt; 4 tbs Olive Oil; Zest and juice of 1 Lemon; 1 tbs Dill; 750g Lamb Leg; To serve Pita Bread

By The Spice & Simmer Kitchen · Published May 3, 2026

A one-pot Lamb recipe with Greek flavors, built for busy weeknights when you want real food without a sink full of dishes. Comes together in roughly 67 minutes, serves about 4, and uses ingredients you can find at any normal grocery store. The technique is simple: build a base in your pot, layer in the main ingredients, simmer until everything has had time to talk to each other, and serve straight from the pan. If you're cooking for picky eaters, this one tends to land — the flavors are recognizable, the texture is comforting, and there's nothing weird hiding in the ingredient list. Perfect for the kind of evening where you want dinner on the table by 7pm and the kitchen empty by 7:30.

Step-by-step instructions

Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste.
Whisk together the oil, lemon juice, zest, dill and garlic.
Mix in the lamb and combine well.
Cover and marinate for at least 2 hrs or overnight in the fridge.
If you’re going to use bamboo skewers, soak them in cold water.
If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking.
Thread the meat onto the soaked or metal skewers.
Heat the grill to high or have a hot griddle pan or barbecue ready.
Cook the skewers for 2-3 mins on each side, basting with the remaining marinade.
Heat the pitta or flatbreads briefly, then stuff with the souvlaki.
Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.

Why this works on a weeknight

Lamb and Lemon Souvlaki lands at about 38 minutes total — a little longer than our 30-minute target, but most of that time is hands-off simmering, which is why it earned a spot in our Skillet & One-Pan collection. The technique is forgiving, the ingredient list is grocery-store standard, and the active cooking time is short enough that you can answer a text message in the middle without ruining dinner.

Cleanup notes

This is a single-pan recipe, so the cleanup is exactly one pan, one cutting board, and one knife. While the dish rests, fill the pan with hot soapy water — by the time you are done eating, the residue lifts off with a single pass of a sponge. Skip the steel wool on cast iron; a stiff brush and warm water are all you need to keep the seasoning intact.

Make-ahead and leftovers

Leftovers keep covered in the fridge for up to three days. Reheat in a dry pan over medium-low with a splash of water or stock to loosen the sauce. Lamb and Lemon Souvlaki actually improves overnight as the flavors keep talking to each other, so doubling the recipe and packing tomorrow's lunch is a high-leverage weeknight move.

Filed under 🥘 Skillet & One-Pan Lamb Greek