Get ready to embark on a culinary journey that will make your kitchen smell like a charming Greek taverna! This Lamb Souvlaki with Rice is not just a meal; it's an experience that combines the rich, tender flavors of marinated lamb with the freshness of crisp vegetables and perfectly cooked rice. Whether you're looking to impress dinner guests or treat yourself to an extraordinary home-cooked meal, this recipe promises to deliver restaurant-quality Greek cuisine right to your dining table.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Greek
Serves: 4 servings
Ingredients
- 1 lb lamb, cubed
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp oregano
- Salt and pepper to taste
- 2 cups cooked rice
- 1 cucumber, diced
- 1 tomato, diced
Instructions
- In a large bowl, combine cubed lamb with olive oil, lemon juice, oregano, salt, and pepper. Mix thoroughly to ensure lamb is evenly coated with marinade.
- Cover the marinated lamb and let it rest in the refrigerator for at least 30 minutes (or up to 2 hours) to allow flavors to penetrate the meat.
- Prepare the rice according to package instructions. For best results, use long-grain white rice and cook until fluffy and tender.
- While rice is cooking, preheat a grill pan or outdoor grill to medium-high heat. If using wooden skewers, soak them in water for 15 minutes to prevent burning.
- Thread the marinated lamb cubes onto skewers, leaving a small space between each piece to ensure even cooking.
- Grill the lamb skewers for 3-4 minutes per side, rotating to achieve a nice char and cook to medium doneness (internal temperature of 145°F).
- While lamb is grilling, dice cucumber and tomato into small, uniform pieces.
- Once lamb is cooked, remove from grill and let rest for 3-5 minutes to allow juices to redistribute.
- Plate the dish by placing a bed of cooked rice, arranging grilled lamb skewers on top, and garnishing with diced cucumber and tomato.
- Optional: Serve with tzatziki sauce or a sprinkle of fresh chopped parsley for added flavor.
Tips
- Marination is Key: Don't rush the marinating process. The longer the lamb sits in the olive oil, lemon juice, and herbs (up to 2 hours), the more flavorful and tender it becomes.
- Meat Temperature Matters: Use a meat thermometer to ensure your lamb reaches the perfect medium doneness at 145°F. This guarantees juicy, perfectly cooked meat every time.
- Skewer Strategy: Leave a small space between lamb cubes on the skewer to ensure even cooking and beautiful grill marks.
- Rest Your Meat: Always let the grilled lamb rest for 3-5 minutes after cooking. This allows the juices to redistribute, keeping the meat incredibly tender and flavorful.
- Enhance Your Dish: Consider serving with homemade tzatziki sauce or a sprinkle of fresh parsley to elevate the authentic Greek experience.
- Rice Perfection: Use long-grain white rice and follow package instructions carefully to achieve fluffy, light rice that complements the robust lamb flavors.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 25g
Protein: 30g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 90mg
