Lamb Souvlaki Ramen
Lamb souvlaki is Greek street food at its best, those little cubes of marinated lamb grilled until charred on the outside but still pink and juicy inside, and putting them on ramen noodles instead of pita bread is the kind of fusion that makes purists angry but tastes too good to care about. The marinade is simple, just olive oil, lemon, garlic, and dried oregano, but it transforms the lamb into something deeply flavorful and aromatic. A drizzle of tzatziki adds cooling creaminess that balances the char, and crumbled feta brings salt and tang. The whole thing tastes like a Greek vacation condensed into a bowl, Mediterranean sunshine in noodle form. Skip the broth on this one and serve it dry, letting the lamb juices and tzatziki create their own sauce.
Fire licks the lamb—oregano and lemon sing—Greece finds new noodles.
Let Me Tell You...
My first real lamb souvlaki was in Athens, at a tiny shop near the Acropolis where the guy at the grill looked like he'd been cooking lamb for about a hundred years.
He handed me a paper-wrapped bundle of grilled lamb and pita and vegetables, and I ate it standing on the sidewalk while tourists bumped past me with their cameras.
The lamb was perfectly charred, almost black in spots but still juicy, and the tzatziki was cold and garlicky and dripped down my chin.
I went back three times during that trip, which is probably why my pants didn't fit on the flight home.
Uniform pieces cook at the same rate and char evenly.
When I started making souvlaki at home, I learned that the marinade needs at least an hour to really penetrate the meat, though overnight is better if you can plan ahead.
The dried oregano is non-negotiable because it's the flavor that screams Greece, and you need enough lemon juice to actually taste it in the finished lamb.
I use leg of lamb when I can find it on sale, trimmed of excess fat and cut into cubes, but lamb shoulder works too if you don't mind a little extra richness.
The lemon and oregano need time to work their magic.
Putting souvlaki on ramen started as a joke during a dinner party when I realized I'd forgotten to buy pita, but my guests ate it so enthusiastically that I started making it that way on purpose.
The noodles soak up all the lamb juices and tzatziki, creating this creamy, meaty sauce that coats everything.
I skip the broth entirely and serve it like a dry noodle bowl, which feels more appropriate for the Mediterranean flavors.
The feta gets slightly warm and soft, the tomatoes burst when you bite them, and the cucumber adds crunch.
The key to good souvlaki is high heat and not fussing with the meat too much, letting it develop a proper char before flipping.
You want some pieces almost blackened on the edges while the inside stays pink, which gives you that contrast between crispy and tender that makes street food so satisfying.
Drizzle the tzatziki over everything at the end, crumble on some feta, and scatter fresh oregano if you have it.
It tastes like sunshine even when it's raining outside.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1.5 lbs boneless lamb leg or shoulder, cut into 1-inch cubes
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon ground cumin
- 1 cup tzatziki sauce (store-bought or homemade)
- 1/2 cup crumbled feta cheese
- 1 cup cherry tomatoes, halved
- 1/2 English cucumber, diced
- 1/4 red onion, thinly sliced
- Fresh oregano or mint, for garnish
- Salt and black pepper, to taste
Preparation
- In a large bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, cumin, 1 teaspoon salt, and 1/2 teaspoon black pepper. Add the lamb cubes and toss to coat thoroughly. Cover and refrigerate for at least 2 hours, or overnight.
- Remove the lamb from the refrigerator 30 minutes before cooking to bring to room temperature.
- If using skewers, thread the lamb cubes onto metal or pre-soaked wooden skewers. If not using skewers, you'll cook the cubes directly in a hot pan.
- Heat a grill pan, cast iron skillet, or outdoor grill to high heat. Brush lightly with oil.
- Cook the lamb in batches to avoid crowding. Grill for 2-3 minutes per side until charred on the outside and pink in the center (medium-rare to medium). Transfer to a plate and let rest for 3 minutes.
- While the lamb rests, cook the ramen noodles according to package instructions. Drain well and toss with a drizzle of olive oil to prevent sticking.
- Divide the noodles between two serving bowls.
- Remove the lamb from skewers (if used) and arrange over the noodles, distributing the cubes evenly.
- Drizzle generously with tzatziki sauce. Scatter crumbled feta, halved cherry tomatoes, diced cucumber, and sliced red onion over each bowl.
- Garnish with fresh oregano or mint leaves. Serve immediately with lemon wedges on the side.