Greek Lamb Souvlaki Skewers with Warm Feta and Fresh Herb Oil
Tender marinated lamb skewers grilled to perfection and served with creamy warm feta cheese and a vibrant herb oil drizzle. This classic Greek street food brings the flavours of the Mediterranean to your spring table.
Ingredients
- 800g boneless lamb leg, cut into 3cm cubes
- 4 tablespoons olive oil, divided
- 3 tablespoons lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 200g feta cheese, cut into 4 slabs
- 1 red onion, cut into wedges
- 1 large courgette, sliced into half moons
- 30g fresh flat-leaf parsley, finely chopped
- 15g fresh mint, finely chopped
- 15g fresh dill, finely chopped
- 100ml extra virgin olive oil
- 1 teaspoon red wine vinegar
- Salt and freshly ground black pepper to taste
- 8 wooden or metal skewers
Instructions
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
In a large bowl, combine 3 tablespoons olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, 1 teaspoon salt and half teaspoon black pepper. Add the lamb cubes and toss to coat evenly. Marinate for 20 minutes at room temperature or up to 4 hours refrigerated.
Prepare the herb oil by combining the extra virgin olive oil, parsley, mint, dill, red wine vinegar, a pinch of salt and pepper in a small bowl. Set aside.
Thread the marinated lamb cubes onto skewers, alternating with red onion wedges and courgette slices.
Preheat a grill pan or barbecue to high heat. Brush with remaining 1 tablespoon olive oil.
Grill the skewers for 10-12 minutes, turning every 3 minutes, until lamb is charred on the outside and cooked through with an internal temperature reaching 63°C for medium or 71°C for well done.
While the lamb rests, place feta slabs in a small oven-safe dish and warm under a hot grill for 2-3 minutes until slightly softened and golden at the edges.
Serve the souvlaki skewers alongside the warm feta, drizzled generously with the fresh herb oil.
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