Greek Main Courses
Lamb Souvla Recipe (Greek Whole Spit-Roasted Lamb)
Σούβλα αρνί SOOV-lah ar-NEE · Souvla arni
In short
Souvla is lamb, cut into large chunks with the bone often left in, threaded onto a long metal skewer and slowly turned over charcoal for several hours until deeply tender. It is the single dish most associated with Greek Easter Sunday, traditionally cooked outdoors from morning through afternoon.
If there is one dish that defines Greek Easter Sunday, it is souvla: lamb, cut into large chunks and threaded onto a long skewer, turning slowly over charcoal for the better part of a day while family gathers around, drinks in hand, waiting for the meat to reach that specific point of deeply tender, smoky perfection.
This is genuinely a full-day, outdoor commitment rather than a quick dinner, and the whole point is the unhurried, social nature of the cooking itself as much as the eating that follows. A motorised spit, whether hand-cranked or electric, makes the long turning manageable; without one, this becomes a genuine test of patience, turning by hand for hours.
The seasoning stays deliberately simple, salt and perhaps a little oregano, since the slow render of fat and smoke from real charcoal is doing almost all of the flavour work here.
Key preparation steps
- Cut lamb into large chunks, keeping some fat and bone.
- Season simply with salt and oregano.
- Thread onto a long skewer and turn slowly over charcoal for hours.
- Rest before carving and serving.
Choosing the cut
Lamb shoulder and leg, cut into large chunks around eight to ten centimetres, with some fat and, ideally, some bone-in pieces left among them, gives the best result, since the fat renders slowly over the long cook and the bone adds real flavour. A whole boned leg, cut into similarly sized pieces, is a good practical alternative to breaking down a whole animal.
Seasoning simply
Salt generously, and add a little dried oregano if you like, but resist the urge to marinate elaborately or add many other spices. The slow render of fat over real charcoal smoke is genuinely doing most of the flavour work here, and an overly complicated seasoning gets lost or competes with it rather than adding to it.
The long, slow turn
Thread the seasoned chunks securely onto a long metal skewer, packing them fairly close together, and set up over a bed of glowing charcoal embers at a moderate distance, not directly blazing hot, since this is a slow render rather than a quick sear. Turn constantly if using a motorised spit, or every few minutes by hand if not, for a genuine three and a half to four hours.
The lamb is ready once it is deeply golden and charred in places, and pulls easily from the bone or slices with almost no resistance. Rest for fifteen minutes under loose foil before carving and serving.
Tips from my kitchen
Keep the seasoning simple
Salt and perhaps oregano is genuinely enough. The slow render of fat and smoke is doing most of the flavour work over such a long cook.
Use moderate, steady heat, not a blazing fire
This is a slow render over hours, not a quick sear. Too fierce a fire chars the outside long before the meat is properly tender.
A motorised spit is genuinely worth it
Constant, even turning for three to four hours by hand is a real commitment. If you make souvla often, a motor is a worthwhile investment.
Lamb Souvla Recipe (Greek Whole Spit-Roasted Lamb)
Σούβλα αρνί · by Kalliopi Andreou · updated 2026-07-31
- Prep
- 30m
- Cook
- 4h
- Total
- 4h 30m
- Serves
- 10
Ingredients
Ingredients
Method
- Season the lamb chunks generously with the coarse salt and oregano if using.
- Thread the seasoned chunks securely onto a long metal skewer, packing them fairly close together.
- Build a charcoal fire and let it burn down to a steady bed of glowing embers, banked to one side or arranged for indirect, moderate heat.
- Set the skewer up to turn over the coals at a moderate distance, not directly over blazing heat.
- Turn constantly if using a motorised spit, or by hand every few minutes, for 3 1/2 to 4 hours, tending the fire to keep a steady heat throughout.
- The lamb is ready when deeply golden, charred in places, and pulls easily from the bone with almost no resistance.
- Rest under loose foil for 15 minutes before carving. Serve with lemon wedges.
Nutrition, per 1 portion
- Calories
- 486
- Protein
- 38 g
- Carbs
- 0 g
- Fat
- 36 g
- Sat fat
- 15 g
- Fibre
- 0 g
These figures are calculated estimates based on the ingredients listed, not laboratory analysis. Actual values vary with brands, cuts and portion size.
Frequently asked questions about Souvla arni
Why is souvla specifically an Easter dish?
It follows the seven-week Lenten fast and is traditionally cooked outdoors on Easter Sunday, often as a whole-day social event with family and friends gathered around the fire while it slowly cooks.
How long does souvla take to cook?
Genuinely three and a half to four hours over steady, moderate charcoal heat, turned constantly or very regularly throughout.
Can you cook souvla without a spit?
Not in the traditional sense. The constant, slow turning is central to how the fat renders evenly and the meat cooks through without burning. A rotisserie attachment on a barbecue is the closest home alternative to a dedicated souvla spit.
