Greek Souvlakia

Daily Inspiration S


A great dish for the grill. Serve with your favorite side or Greek salad.

Prep time does not include marinating time.


★★★★★ 1 vote

15 Min
15 Min


  • 2 lb
    lamb, cut into 1 inch pieces (can sub beef)
  • 2
    onions, quartered
  • 2
    green peppers, cut into 1 inch pieces
  • 12
    cherry tomatoes or tomato wedges
  • 12
    fresh mushrooms
  • 1 tsp
    black pepper
  • 1 tsp
  • 2
    garlic cloves, finely minced
  • 2 tsp
  • 6 Tbsp
    olive oil
  • 4 Tbsp
    wine vinegar
  • ·
    lemon juice
  • ·
    salt to taste

How to Make Greek Souvlakia


  1. Place meat in a large glass bowl. In a small bowl combine the black pepper, sugar, garlic and oregano and sprinkle over the meat. Mix until meat is well coated.
  2. In a blender, add 4 tbsp. of the olive oil and vinegar and blend. Pour mixture over meat, cover and refrigerate overnight.
  3. Brush onions and green peppers with remaining 2 tbsp. olive oil, add salt and pepper to taste. Par-bake in over at 350 degrees until tender, but firm enough to thread on a skewer.
  4. Thread meat and vegetables on skewers, alternating each. Grill over hot coals, being careful not to overcook. Sprinkle with salt and fresh lemon juice.

Printable Recipe Card

About Greek Souvlakia

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Greek
Other Tags: Quick & Easy Healthy

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