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Greek Marinated Lamb Kebabs on a white serving tray

Marinated Greek Lamb Kebabs

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When you’re craving lamb, but don’t need to roast a whole leg, these tender, flavorful Marinated Greek Lamb Kebabs will fit the bill. The Mediterranean flavors work perfectly with lamb, and these Greek kebabs are destined to become a family favorite.

This Leg of Lamb Recipe is cubed, marinated and grilled to infuse both smoky and Greek flavors into the meat. It’s absolutely wonderful!

Marinated Greek Lamb Kebabs taken off the skewers on a square white plate

Marinated Greek Lamb Kebabs

I am the daring eater in our household.  Thankfully, a few of my forays away from the standard meat and potatoes my hubby grew up with have become his new favorites. Rice and pasta were infrequent on his childhood dinner table, and ethnic dishes were pretty much non-existent. 

Bill loves lamb, thanks to an introduction to an Easter leg of lamb my mom served early in our marriage, studded with garlic and roasted to perfection. But grilled, marinated Greek lamb kebabs are perfect for those times you crave lamb, but a roast is way too much meat.

Marinated Greek Lamb Kebabs skewered on a white ceramic tray viewed from above

Leg of Lamb Recipe

These are marinated Greek lamb kebabs super easy to prepare. Start with a leg of lamb or purchase already cubed lamb from your butcher. Just make your marinade the night before you plan to grill and marinate your lamb cubes overnight.

  • PRO-Tip: Big chunks of lamb are better than smaller ones. I aim for about 1 1/2-inch cubes so that the lamb does not get overdone as can easily occur with small pieces of meat. You also want the onions and peppers to have enough time on the grill so they cook and soften.
  • If you buy a leg of lamb and cube it yourself, the cost will be less than buying it already cut.
  • Keeping the lamb and veggies in the marinade overnight allows the wine, vinegar and lemon juice to tenderize the lamb. The acid in those ingredients helps denature the proteins in your meats while imparting a delicious flavor (although the marinade works mainly on the surface of the meat).
  • PRO-Tip: I like marinating in a large Ziploc bag. Make sure to seal well, so the marinade does not spill in your refrigerator.
  • Flip the bag once or twice during the marination time and agitate it so that all the surfaces of the lamb are exposed to the marinade.
  • We love to grill over charcoal as often as possible as the smoke provides an additional flavor to the lamb that is lacking with a gas grill. But either option will work well.
  • Remove the lamb from the refrigerator about 30 minutes before grilling to get the chill off.
  • Grill your lamb to medium rare for the best results. Check the internal temperature with an Instant Read Thermometer.
  • It should read 120-125ΒΊ when you pull it off the grill. There will be some residual cooking and the final temperature will be higher. Tent the kebabs with foil and let them rest for about 10 minutes before serving. This allows the juices to reabsorb and the meat to come up to temperature. This Leg of Lamb Recipe is to die for!
Marinated Greek Lamb Kebabs on a white serving tray with thyme garnish

Kabobs, Kebabs, or Souvlaki?

I have been known to spell the word “kebab” both ways. Kebab is the more popular spelling, a Turkish word meaning sword or skewer. Cabob is also seen on occasion. And to confuse you even more, this dish is also known as souvlaki, which translates to “made from lamb” in Greek and Latin.

No matter what you call these or how you spell it, if you enjoy lamb, or want to try it for the first time, I think you’ll enjoy this recipe for Greek kebabs! It’s picky hubby approved!! Serve it with my favorite Greek Salad with Feta, Cheesy Spinach Rice Casserole, Homemade Pita Bread and Greek Lemon Bundt Cake for dessert! If you’re looking for a leg of lamb recipe, here’s my Glazed Leg of Lamb. As a bonus, these kabobs are actually a leg of lamb recipe, so you won’t have to carve it!

More Grilling Recipes You’ll Love:

Marinated Greek Lamb Kabobs pinterest collage
Lamb Kebabs

Lamb Kebabs

Marinated and grilled lamb kebabs with a Greek flair!

Prep Time 15 minutes
Cook Time 6 minutes
Total Time 21 minutes
Yield 4 servings


  • 2 pounds lamb, cut into 1 1/2-2-inch cubes (my butcher cubed some leg of lamb)
  • 1/2 cup red wine
  • 1/4 cup red wine vinegar
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon dried oregano
  • 2 + large cloves of garlic (minced)
  • Juice of 1/2 lemon
  • 1/2 teaspoon fresh thyme or sprinkle of dried thyme
  • 1 large onion (cut into 1+ inch chunks)
  • 1 red bell pepper (cut into 1+ inch chunks)


  1. Combine wine, vinegar, olive oil, salt, pepper, oregano, lemon juice and onion in large ziplock bag. Add lamb and mix to combine. Marinate overnight in the fridge.
  2. Skewer lamb chunks with slices of onion and bell pepper. Grill to desired doneness.


Adapted from Greek Cookery Marin.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 848 Total Fat: 58g Saturated Fat: 22g Trans Fat: 0g Unsaturated Fat: 32g Cholesterol: 220mg Sodium: 736mg Carbohydrates: 16g Net Carbohydrates: 0g Fiber: 2g Sugar: 10g Sugar Alcohols: 0g Protein: 57g

Greek kabobs on a white tray with thyme

Recipe first shared in 2011. Photos and text updated in 2019.

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87 comments on “Marinated Greek Lamb Kebabs”

  1. Your lamb kebabs look super delicious, I am a huge fan of Greek flavors!

  2. I love lamb! Your kebabs look so delicious.

  3. Drooling! Lamb is my favorite meat and my favorite way of eating it is grilling on skewers. Never tried marinating it with wine and parsley though. I often do it with olive oil. Thanks for th idea!

  4. Lizzy, I’m not a huge fan of lamb, but your lamb kebabs look so delicious!

  5. Lamb is a favorite of mine and my husbands. I actually wanted to try the FF recipe but this week it was impossible. Love your kebabs! They look like something I would enjoy for dinner tonight. Have a lovely Thanksgiving!

  6. Your kabobs look perfect!

  7. I haven’t had lamb on forever! My husband’s not a fan, so I only make it once in awhile when he’s deployed. But somehow it always seems to get pushed aside… maybe it’s high time I make some!

  8. Glad you enjoyed my recipe Lizzy…
    Love your skewers!

    For those who are not lamb lovers this marinade works really well on pork, cut up country style ribs especially with some fat for the grill, and with white wine and white wine vinegar with chicken for chicken Souvlakia…

  9. These are beautiful kebabs. Do you know I’ve never even tasted lamb? I think I’m going to put that on my list of things to try next year!

  10. I still have never cooked with lamb. I’ve eaten it a couple of times a long time ago though.

    This is the way I’d like to try it though.

  11. These kebabs look great! I’ve been obsessed with anything greek recently so this definitely fits the bill!

  12. I appreciate anything unexpected at this time of year. This sounds delicious! Love all the flavors and think it would be a nice break from all that is ordinarily on our holiday menus!

  13. If you can’t cook along with Dorie, this looks like a great alternative!

  14. Ugh… Want lamb so badly now… Lamb…

  15. These kabobs look gorgeous! Great photos and presentation!

  16. These look great! I think I get hungry every time I see kebabs.

  17. Lizzy, they look delicious! My hubby will love these. Thanks for the recipe πŸ™‚

  18. Yum, Yum, yum……
    Delicious kebabs….

  19. Ooo easter was the last time I had lamb but I love it so much and your kebabs look so tasty!

  20. Ooo easter was the last time I had lamb but I love it so much and your kebabs look so tasty!

  21. let me try this yummy thank for share

  22. My mouth is salivating from these pics. I haven’t had lamb in so long and this all sounds phenomenal.

  23. Una cena da re!!!! Spiedini e un’insalata saporita e colorata!!!
    Mi piace tanto!!!!
    Un bacio e felice settimana!!!!

  24. I love lamb! πŸ™‚ Unfortunately, my family does not, so I don’t eat it that often πŸ™ I’m sure I’d love these kebabs- they look so tasty and delicious!

  25. Beautiful, and delicious lamb kabobs, which I haven’t made in years, now is enticing me to make it again. Love the kabobs, and of course, the Greek salad. Yumm! A perfect Sunday meal!

  26. Beautiful, and delicious lamb kabobs, which I haven’t made in years, now is enticing me to make it again. Love the kabobs, and of course, the Greek salad. Yumm! A perfect Sunday meal!

  27. I love lamb and I love kabobs…so this is the perfect meal…I am officially hungry and I just ate breakfast. Thanks for sharing!

  28. Lamb Kebabs are one of Adam’s favorite foods as they remind him of a restaurant he and his brother used to frequent when they hung out in Paris. Turkey day is the next big menu but this will be on the following week’s dinner schedule, a nice surprise for a sweet man. Happy Thanksgiving to you and yours!

  29. Remarkable recipe Lizzy. I love all the pics too. I have never cooked lamb. This makes me want to.

  30. Mouthwatering! I have never prepared kebabs with lamb…and can’t wait to try it! Thanks, Liz!

  31. I just said the other day I want to focus on grilling more this summer! Thanks for the inspiration:@)

  32. I’m not a fan of curry, nor lamb but my family would like this. I should make it!

  33. Love lamb! It’s my favorite red meat. This is such a nice, easy way to prepare it. And wow, I’ll bet this is SO flavorful! Thanks.

  34. Great recipe to revisit. And good point one can enjoy lamb without shelling out on a large expensive cut. The kebabs look irresistible, Liz.

  35. You’re always putting together nice food blogs. I’m glad to be connected to you! πŸ™‚

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