- Stick it in a pitta, stick it on skewers, smother it in tzatziki – it really doesn't matter

Celebrate N​ational Barbecue Week Hellenic style with this lamb recipe

T​here really isn't much better than grease, is there? Or Greece, for that matter?

1y ago

Epic myth and legend. The foundation of modern democracy. The properly compiled chip-shop menu. Greece has given us much over the course of history. But stories, political systems and greasy kebabs aside, there's nothing I'm more grateful to them for than their lamb.

I​'ve been fascinated by Greece since I was a child, when my mum would tell me stories about Hercules, Odysseus and Theseus. They were probably all wrong and were undoubtedly aimed at getting me to shut up and go to sleep, but they enraptured me enough for me to go on to study ancient history at university.

W​hile doing that, I went on a countrywide tour of the country. I spent the entire time sweaty, dehydrated and permanently hungover, and indeed it was more Brits abroad than educational enlightenment, but I did leave having had my mind absolutely blown by the lamb I'd eaten.

I​'ve since visited again, last year, and having forgotten quite how good the lamb was last time, found myself taken aback once more. In 38 degrees, coloured lobster red and weeping sweat from my eyeballs, I had a reawakening to how well they marinate their meat.

N​ow that it's barbecue season once more, and National Barbecue Week for that matter, I've devised my own Greek lamb marinade for your enjoyment. To any Greeks, I'm sorry if I've done something wrong and welcome any improvements; let me know in the comments below (be nice).

P​ete's Greek lamb

I​t's Greek and it sure ain't weak

Prep time1d
Total time1d
MealE​very meal


  • L​amb leg steaks
  • 2​ tbsp olive oil
  • J​uice of 1.5 lemons
  • Z​est of 1 lemon
  • 3​ cloves garlic
  • 1 handful of f​resh oregano
  • 4​ large sprigs of thyme
  • 1​ tsp of sugar
  • 1​ heaped tsp of salt
  • F​freshly ground black pepper


  1. P​ut all of the ingredients in a bowl.
  2. M​ix together and massage the marinade into the meat.
  3. P​ut everything into a ziplock sandwich bag if you have one, otherwise just cover in the bowl. Leave in the fridge overnight.
  4. R​emove from the fridge half an hour before cooking.
  5. Barbecue on each side until cooked through and medium rare; 3-5 minutes a side on a hot barbecue.

Recipe by

P​eter Wolinski

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Comments (3)

  • 👍👍

      1 year ago
  • Marinated shrimps today for the BBQ. Garlic, lemon zest, lemen juice, some chili and parsly

      1 year ago
  • Sounds good!

      1 year ago