Oven-Roasted Lamb Souvlaki with Lemon and Oregano

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender cubes of lamb marinated in lemon juice, fresh oregano, and garlic, then oven-roasted to juicy perfection. This greek-inspired lamb (mediterranean) ready in about 35 minutes pairs lamb leg, cut into 1-inch cubes, lemon juice, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 20 min Serves 4 Greek cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: In a bowl, whisk together 3 tbsp lemon juice, 2 tbsp olive oil, 2 tbsp chopped fresh oregano, 4 minced garlic cloves, 1 1/2 tsp salt, and 1 tsp black pepper to create the marinade.
  2. Step 2: Add 1.5 lbs lamb cubes to the marinade and mix well to coat. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Step 3: Preheat oven to 425°F. Thread the marinated lamb cubes evenly onto 8 soaked wooden skewers.
  4. Step 4: Place the skewers on a foil-lined baking sheet and roast in the oven for 15-20 minutes, turning halfway, until lamb is cooked to medium doneness and edges begin to brown.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving.

Frequently asked questions

How long does Oven-Roasted Lamb Souvlaki with Lemon and Oregano take to make?

Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Oven-Roasted Lamb Souvlaki with Lemon and Oregano?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon juice from drying out.

Can I substitute ingredients in Oven-Roasted Lamb Souvlaki with Lemon and Oregano?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Oven-Roasted Lamb Souvlaki with Lemon and Oregano for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Oven-Roasted Lamb Souvlaki with Lemon and Oregano?

Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

Related recipes