Grillwisehub FAQ for:
Greek-Style BBQ Lamb Souvlaki
What type of wood or charcoal would give the most authentic flavour to my Greek lamb souvlaki?
For authentic Greek souvlaki flavour, use olive wood chunks or chips which impart a distinctive Mediterranean character that perfectly complements lamb. If olive wood isn't available, oak provides a medium-strong smoke that works well at the high temperatures (400-425°F/204-218°C) needed for proper souvlaki cooking. For charcoal, lump hardwood charcoal rather than briquettes will give you the cleanest flavour and higher heat required for the ideal char on the exterior. Consider adding a handful of dried oregano or rosemary sprigs directly onto the coals just before cooking for an aromatic boost that enhances the marinade.
What substitutions can I make for the low-calorie version if I don't have lamb tenderloin?
For the low-calorie version, you can substitute lean venison loin (similar protein content at 28g per 100g with only 7g fat) or even turkey tenderloin (26g protein, 5g fat per 100g) while maintaining the same marinade proportions. If using poultry, increase the lemon juice to 5 tablespoons (75ml) to help tenderize the meat and cook to an internal temperature of 165°F (74°C). Avoid substituting with beef tenderloin as it lacks the distinctive flavour profile that makes this dish authentically Greek, though lean pork tenderloin can work in a pinch.
What's the most common mistake people make when preparing lamb souvlaki?
The biggest mistake is cutting the meat pieces inconsistently, leading to uneven cooking where some cubes are overcooked while others remain raw. Ensure all lamb pieces are cut to the uniform 1.5-inch (4cm) size specified in the recipe, and when threading onto skewers, leave exactly 1/4 inch (0.6cm) space between pieces. Another frequent error is marinading for less than the recommended 4 hours—the acid in the lemon juice needs sufficient time to tenderize the meat fibers while allowing the herbs to infuse properly.
How does the nutritional profile of this recipe support muscle recovery after workouts?
Both versions of this recipe provide excellent post-workout nutrition with the traditional version delivering 24g of complete protein per 100g serving, while the leaner version offers an impressive 28g protein per 100g. The lean lamb contains all nine essential amino acids needed for muscle protein synthesis, particularly leucine which is crucial for triggering muscle repair. Additionally, lamb is naturally rich in zinc (3.6mg per 100g) and iron (1.8mg per 100g), minerals essential for oxygen transport and immune function during recovery periods. For optimal recovery benefits, pair with complex carbohydrates like whole grain pita (40g carbs per 100g) to replenish glycogen stores.
What's the best way to store and reheat leftover lamb souvlaki without drying it out?
Vacuum sealing is ideal for storing leftover lamb souvlaki—remove meat from skewers and seal in portion-sized vacuum bags before refrigerating (good for 3-4 days) or freezing (up to 2 months). For premium reheating, place the sealed bag in a sous vide bath at 130°F (54°C) for 20-30 minutes until warmed through, preserving the meat's juiciness and texture. If you don't have vacuum sealing equipment, store in airtight containers and reheat in a water bath by placing the sealed container in hot (not boiling) water for 15 minutes, then finish with a quick 1-minute sear on a hot grill or cast iron pan at 400°F (204°C) to refresh the exterior texture.