Lemon-Oregano Grilled Lamb Skewers

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Juicy lamb pieces marinated in a zesty lemon and oregano mixture, grilled to smoky perfection and served with a side of warm pita. This Greek-inspired grilling recipe, ready in about 27 minutes, pairs lamb leg boneless cubed, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 12 min Serves 4 Greek cuisine 400 cal/serving

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Ingredients

1.5 lbs lamb leg boneless cubed
4 tbsp olive oil
3 tbsp lemon juice
4 garlic cloves minced
2 tsp dried oregano
1 tsp salt
1/2 tsp black pepper
8 wooden skewers soaked
2 tbsp fresh parsley chopped (for garnish)

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Instructions

Step 1: In a large bowl, combine 1.5 lbs cubed boneless lamb leg, 4 tbsp olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 2 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper. Toss well to coat all lamb pieces and marinate for at least 2 hours in the refrigerator.
Step 2: Preheat grill to medium-high heat (about 400°F). Thread marinated lamb cubes evenly onto 8 soaked wooden skewers.
Step 3: Grill the skewers for 8-10 minutes total, turning every 2-3 minutes, until lamb is browned on all sides and cooked to desired doneness (medium-rare to medium recommended).
Step 4: Remove skewers from grill and let rest for 5 minutes. Garnish with 2 tbsp chopped fresh parsley before serving alongside warm pita bread or a side salad.