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Lamb Souvlaki Marinade Ideas

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auroracoor1

auroracoor1

Active member
I've always marinated lamb souvlaki in a simple ladolemono (olive oil, lemon juice, garlic, oregano, salt, and pepper), and it's consistently delicious. Lately, though, I've been hearing about all kinds of other methods, and it's made me curious.

One person I know swears by nothing more than olive oil, garlic powder, salt, and pepper. Others add dried oregano to that mix, while I've even seen people say they use bottled Greek dressing as a quick marinade. It seems like everyone has their own approach!

I'm wondering what is considered the more traditional method in Greece. Is there a classic marinade that most families use, or does it vary by region and household? Do you prefer fresh garlic or garlic powder? Lemon before grilling, after grilling, or both?

I'd love to hear your favorite lamb souvlaki marinades, family recipes, and any tips you've picked up over the years.
 
auroracoor1 said:
I've always marinated lamb souvlaki in a simple ladolemono (olive oil, lemon juice, garlic, oregano, salt, and pepper), and it's consistently delicious. Lately, though, I've been hearing about all kinds of other methods, and it's made me curious.

One person I know swears by nothing more than olive oil, garlic powder, salt, and pepper. Others add dried oregano to that mix, while I've even seen people say they use bottled Greek dressing as a quick marinade. It seems like everyone has their own approach!

I'm wondering what is considered the more traditional method in Greece. Is there a classic marinade that most families use, or does it vary by region and household? Do you prefer fresh garlic or garlic powder? Lemon before grilling, after grilling, or both?

I'd love to hear your favorite lamb souvlaki marinades, family recipes, and any tips you've picked up over the years.
Click to expand...
my recipe is: olive oil, red wine, lemon juice, oregano, I use fresh oregano, from the herb garden. Mint, garlic and rosemary. I allow the meat to marinade over night or longer
 
I think this is one of those dishes where every family is convinced their way is the right way, and honestly, that's part of the charm.

My Greek relatives have always kept it fairly simple with olive oil, lemon juice, fresh garlic, oregano, salt, and pepper. I've also had excellent lamb that was seasoned with little more than olive oil, salt, and oregano, so it seems like there isn't just one "correct" way to do it.

I personally prefer fresh garlic because the flavor seems brighter, and I almost always add another squeeze of lemon after the lamb comes off the grill. It really wakes everything up without overpowering the meat.

I haven't tried bottled Greek dressing as a marinade, although I can see why it's a popular shortcut. I'm looking forward to reading everyone's family recipes because I always enjoy seeing how these classic dishes vary from one household to another.
 
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