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Serves 4


16 oz. lamb, cubed
4 tbsp. red wine vinegar
1 tbsp. dried mint
4 tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. ground bay leaves
1/4 tsp. ground oregano
2 red onions, cut into wedges
2 zucchinis, thickly sliced
1 red pepper, cut into 1-inch chunks
1 yellow pepper, cut into 1-inch chunks
2 oz. fresh Parmesan, grated


Combine red wine vinegar, dried mint, olive oil, salt, black pepper, bay leaves, and oregano. Add lamb, onion wedges, and peppers. Marinate for 2 hours.

Put equal amounts of lamb and vegetables on skewers. Grill for 10 minutes, turning twice. Baste frequently with sauce. Serve hot on a bed of steamed rice with a Greek salad on the side.