Greek Lamb Souvlaki Skewers with Charred Lemon, Mint Yogurt, and Pearl Couscous

These tender lamb skewers get a bright marinade of lemon, garlic, and oregano before hitting a hot grill for that signature char. Served alongside a toasted pearl couscous pilaf and cool mint yogurt, this is a weeknight-friendly take on classic Greek taverna fare.

Nutrition Facts

Per serving (estimated)

• 585 kcalCalories
• 28 gFat
• 9 gSaturated Fat
• 38 gCarbs
• 3 gFiber
• 5 gSugar
• 42 gProtein
• 720 mgSodium
• 580 mgPotassium
• 180 mgCalcium
• 4 mgIron
• 18 mgVitamin C
• 120 mcgVitamin A

Ingredients

For the lamb skewers

• 1.5 lb boneless lamb shoulder, cut into 1.5-inch cubes
• 3 tbsp olive oil
• 3 tbsp fresh lemon juice
• 3 garlic cloves, minced
• 2 tsp dried oregano
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1 large red onion, cut into 1.5-inch wedges

For the pearl couscous pilaf

• 1 cup pearl couscous
• 2 tbsp olive oil
• 1 small shallot, finely diced
• 2 cups chicken or vegetable broth
• 1/3 cup crumbled feta cheese
• 2 tbsp chopped fresh dill
• 1 lemon, sliced into 1/4-inch rounds, for charring

For the mint yogurt sauce

• 1 cup plain Greek yogurt
• 2 tbsp chopped fresh mint
• 1 tbsp fresh lemon juice
• 1 small garlic clove, grated on a microplane
• 1/4 tsp kosher salt

Directions

1. In a large bowl, combine the lamb cubes with olive oil, lemon juice, garlic, oregano, salt, and pepper. Toss well, cover, and marinate in the refrigerator for 30 minutes to 4 hours. If using wooden skewers, soak them in water at the same time.
2. Meanwhile, make the mint yogurt: whisk together the Greek yogurt, mint, lemon juice, grated garlic, and salt in a small bowl. Cover and refrigerate until ready to serve.
3. For the couscous, heat olive oil in a medium saucepan over medium heat. Add the shallot and cook 3 minutes until softened. Add the pearl couscous and toast 2 minutes, stirring, until lightly golden.
4. Pour in the broth, bring to a gentle simmer, then reduce heat to low. Cover and cook 12 to 14 minutes until the couscous is tender and liquid is absorbed. Remove from heat, fluff with a fork, and fold in the feta and dill.
5. Thread the marinated lamb onto skewers, alternating with red onion wedges. Reserve any leftover marinade for brushing. Heat a grill pan or outdoor grill to high.
6. Grill the skewers 2 to 3 minutes per side for medium-rare, brushing once with reserved marinade. Add the lemon rounds in the last minute to char lightly on both sides.
7. Let the lamb rest 5 minutes. Mound the pearl couscous on a platter, arrange the skewers on top, tuck charred lemon rounds around, and serve with the mint yogurt sauce on the side.

Cook’s Notes

• For the most tender lamb, marinate for at least 2 hours and avoid overcooking; pull at 130°F for medium-rare.
• A cast-iron grill pan gives excellent char if you do not have an outdoor grill available.
• Substitute boneless chicken thigh if you prefer a milder protein; reduce grill time to about 2 minutes per side.
• Pearl couscous can be swapped with orzo or short-grain rice, though cooking times will vary.
• Stir a small spoon of harissa or chili flakes into the mint yogurt for a spicy contrast to the rich lamb.

More Greece Recipes You’ll Love

Craving more flavors from Greece? Try these traditional recipes:

• Lemon-Herb Chicken and Farro Bowl
• Mediterranean Shrimp and Pearl Couscous Bowl with Whipped Feta and Charred Lemon
• Greek Shrimp and Feta Bake with Tomatoes, Capers and Charred Pita

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