Lamb Souvlaki

Origin: Lamb souvlaki has its roots in ancient Greece, where skewered and grilled meats were already a part of daily life. Archaeological findings from Santorini and Crete show cooking implements from as early as 2000 BCE designed for roasting small cuts of meat over coals — an early form of souvlaki.

The word souvlaki comes from the Greek souvla, meaning “skewer” or “spit.” Over centuries, the tradition evolved through Byzantine and Ottoman influences, incorporating new spices and serving styles, but the essence remained: simple, marinated meat grilled over an open flame.

Today’s lamb souvlaki — marinated in olive oil, lemon, garlic, and herbs — represents a direct continuation of that ancient culinary lineage, symbolizing the Greek ideal of balance between earth, fire, and flavor.

Ingredients

“ This lamb souvlaki is unfussy, fragrant, and slow cooked.
Marinated in garlic, white wine it’s meant to be eaten with your hands or tucked into warm pita, dragged through a sauce, or straight from the pot.”

2 lbs lamb (shoulder or leg), cut into large chunks

6 cloves garlic, minced

1/3 cup dry white wine

2 tbsp olive oil

1 tbsp dried oregano

1 tbsp fresh rosemary, chopped (or 1 tsp dried)

1 tsp sweet paprika

1 ½ tsp salt

½ tsp black pepper

How The Alchemy Happens

In a large bowl or zip-top bag, combine garlic, white wine, olive oil, oregano, rosemary, paprika, salt, and pepper. Add lamb chunks and toss until well coated. Cover and marinate in the fridge for at least 4 hours, ideally overnight.

Transfer lamb (along with marinade) into a slow cooker. Cook on low for 6–7 hours, or until the meat is tender and easily shredded with a fork.

Serve warm with pita, optional sauce, or nothing at all—it holds its own.