Lamb Souvla Recipe

Lamb souvla is a Cypriot barbecue specialty featuring large chunks of lamb shoulder or leg, marinated simply with olive oil, lemon, oregano, and salt. The meat is slow-roasted on a spit over charcoal until tender inside and crispy outside.

Ingredients

• 4 lbs lamb shoulder or leg, cut into large chunks
• ⅓ cup olive oil
• Juice of 2 lemons
• 2 tbsp dried oregano
• 2 tsp salt (or to taste)
• 1 tsp black pepper
• Optional: 2 garlic cloves, minced

Directions

1. Cut lamb into large chunks, about the size of a small fist (not too small — souvla uses bigger pieces than souvlaki).
2. In a large bowl, combine olive oil, lemon juice, salt, oregano, and black pepper. Toss lamb pieces until well coated. Cover and refrigerate for at least 2 hours (overnight preferred).
3. Thread lamb chunks onto large skewers or a spit for rotisserie.
4. Prepare a charcoal grill with medium-low heat. Place spit or skewers over indirect heat, ensuring meat is not directly over high flames.
5. Slowly cook for 2–3 hours, rotating regularly, until lamb is golden brown on the outside and juicy inside.
6. In the last 15–20 minutes, sprinkle with extra oregano and a squeeze of lemon juice for added flavor.
7. Serve hot with Cypriot pita bread, tzatziki, salad, and roasted potatoes.