Lamb Souvlaki (gyros/kebab) Recipe??

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Lamb Souvlaki (gyros/kebab) Recipe??

Post by beermee » Tue Jul 17, 2012 2:44 pm

Has anyone got a good recipe for making a proper Lamb Souvlaki (depending on where you live, may also be known as gyros/kebabs) to cook on a charcoal spit??

I want to create the round cylinder of lamb that you see in souvlaki shops like Stalictites/Lambs (in Melb) at home. What cut of meat - leg/shoulder? How do you cut the meat and thread it? What's the marinade/spices to use? Do you baste or spray while cooking? etc.... Any pics would be great too!

Thanks in advance...

Note that: Gary is posting on the Aussie BBQ Forum as: 'SmokeKingBBQs' (as a vendor) and 'beermee' (as a personal account)


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Re: Lamb Souvlaki (gyros/kebab) Recipe??

Post by urbangriller » Tue Jul 17, 2012 3:12 pm

Greek Brine/marinade
This is a Greek style Marinade that has been made behave as a brine by the addition of salt.
½ cup Olive Oil
½ cup Water
1 tbsp dried oregano
1 tbsp fresh Lemon juice
Zest from ½ lemon
4 garlic cloves, minced
1 tsp honey (or raw sugar)
1 tbsp salt

Whisk all the ingredients together

At least Two hours before cooking, open the boned leg, trim off any excess fat. Put the meat in a large ziploc bag and pour in all but ¼ of a cup of the Brine/Marinade. Squeeze out any the air, then zip the bag closed, and massage it a little to make sure the meat is coated well. Let it rest in the refrigerator, turning occasionally until ready to cook, no more than six hours.

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Re: Lamb Souvlaki (gyros/kebab) Recipe??

Post by beermee » Wed Jul 18, 2012 9:24 am

Thanks Chris I'll give it a crack this weekend and post some pics....

Do you cook the lamg leg whole? or slice into thin steaks and thread onto skewer to make the 'kebab roll'?
Note that: Gary is posting on the Aussie BBQ Forum as: 'SmokeKingBBQs' (as a vendor) and 'beermee' (as a personal account)


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Re: Lamb Souvlaki (gyros/kebab) Recipe??

Post by gnol » Wed Jul 18, 2012 11:55 am

Hi beermee,
for a gyros I use boned lamb shoulder that has been prepared for gyros.
You can also use pork and chicken but I have never made one of those.
I posted about it in this thread here. ... f=8&t=5978

The recipe I use is.
For every 5kg meat
2 tomatos
1 large or 2 small onions,
1 red capsicum,
1 green capsicum,
1 cup red wine,
salt, (lots)
lemon juice, (at least 5 lemons)
1 cup olive oil

You then marinate for at least 24 hours.
When you have threaded the meat and started cooking it and it has started browning you baste it with a mixture that has been prepared beforehand.
Shoulder has a lot of fat and that helps with keeping it moist.
The juice of at least 10 lemons
the same amount of olive oil as the lemon juice
1 cup of dried oregano
and at least a quarter of a cup of salt.

As it starts to cook you cut a layer of and leave the rest to keep cooking.
A lot depends on the quality of the meat as to how tender it is. This is not low and slow so if you start of with tough meat it will stay tough.
When I got my meat from Tasman last Christmas it was total crap mutton.
I have since found a new butcher and am very happy with the quality they are providing.

Here is a link to the photo album from the last comp. ... directlink

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