Lamb Souvlaki

“Simple doesn’t mean forgettable. It means you let the lamb do the talking.”

Lamb Souvlaki

This lamb souvlaki is unfussy, fragrant, and slow-cooked to tenderness with no intention of being polite. Marinated in garlic, white wine, and the kind of herbs that sing in your bones, it’s meant to be eaten with your hands—tucked into warm pita, dragged through a sauce, or straight from the pot. It doesn’t ask for ceremony. It is the ceremony.

Ingredients

  • 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.

🔙 Back to the Kitchen

“Some meals don’t need an audience. They just need to be real.”