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Greek Souvlaki Kalamaki

Prep Time5 mins
Cook Time15 mins
Marinating1 d
Total Time20 mins
Course: Main Course
Cuisine: Greek Mediterranean
Keyword: Souvlaki Kalamaki
Servings: 2
Author: Apollonas Kapsalis


  • 300 g lamb cut into cubes
  • 2 cloves garlic
  • 1/4 medium white onion
  • 1 whole lemon small (zest and juice)
  • 1 tsp black pepper
  • 1 tsp sea salt
  • 1 tbsp oregano
  • 1 tsp dried thyme
  • 70 ml olive oil extra virgin
  • 1 tbsp goat butter
  • 1 tsp dried chopped paprika mild or hot according to your preferences


  • Cut the meat into 3x3 cm cubes and place it in a deep plate
  • Place all the spices with lemon juice, garlic and onion in a food processor. Add olive oil and pulse it until smooth. Pour over the meat, mix well with your hands
  • Cover the plate with the meat and place it in the refrigerator. Marinate it for 24 hours and mix occasionally
  • After the meat has been marinated, thread the pieces on the skewers. (You can use wooden or metallic skewers. If you opt for wooden, damp them with water to prevent burning on the grill)
  • Grill the Souvlaki sticks using a classic grill or a grilling pan. When they are nicely roasted from all sides, put some goat butter on them before serving