Lamb Kebabs

Name: Lamb Kebabs | Online Butcher Sydney | Pryde Butchery
Brand: Pryde Butchery
SKU: 63
Price: 3.99 AUD
Availability: InStock

$3.99/Each

Hand-skewered Australian lamb kebabs marinated in a traditional Greek souvlaki seasoning of oregano, garlic, and lemon. Gluten-free and ready for the grill — the marinade keeps the meat juicy and aromatic over high heat.

Cook in minutes on the BBQ or grill pan for an effortless midweek dinner or weekend entertaining.

Sold individually.

Description

Our lamb kebabs are made from Australian lamb cut into bite-sized chunks and marinated in a traditional Greek souvlaki seasoning of oregano, garlic, and lemon. Each skewer is assembled by hand in-store, with the marinade worked through the meat so every piece carries the same bright, aromatic flavour.

The souvlaki marinade does not overpower the lamb — it complements the natural sweetness of the meat and helps it stay moist over high heat. On the BBQ or under the grill, the exterior chars lightly while the inside stays tender and juicy.

Gluten-free and ready to cook, these kebabs are a genuine shortcut to a flavour-packed meal. Serve them straight off the skewer with tzatziki and warm pita, or slide the meat off onto a platter with salad and let everyone help themselves.

Quick Facts

Type/Cut: Lamb kebab skewers
Key features: Marinated in souvlaki seasoning, hand-skewered in-store, gluten-free
Best for: BBQ, grill pan, quick weeknight meals, entertaining
Flavour/texture: Tender Australian lamb with aromatic Greek herbs, garlic, and lemon
Prep notes: Gluten-free. Cook on a hot BBQ or grill pan, turning once.

Why You'll Love It

Marinated and skewered by hand — zero prep work required at home
Gluten-free, so they suit a wide range of dietary needs
The souvlaki seasoning is bright and aromatic without being heavy
Cooks in minutes over high heat — perfect for a fast, flavourful dinner
Just as good on a weeknight as they are at a weekend BBQ

Cooking Tips

Preheat the BBQ or grill pan until very hot before adding the kebabs
Turn once or twice for an even char — avoid constant flipping
Do not overcook — lamb stays tender when cooked to medium
Brush the skewers lightly with oil before cooking to prevent sticking
Let them rest for a couple of minutes off the heat before serving
Soak wooden skewers in water for 30 minutes if you are re-skewering at home to prevent burning

Serving Ideas

Classic Greek plate with tzatziki, warm pita, Greek salad, and lemon wedges
Wrapped in flatbread with tabouli, hummus, and a drizzle of garlic yoghurt
Add Lamb Kebabs to your next order for a no-fuss BBQ option that tastes like it took hours.

Butcher's Tip: Bring the kebabs to room temperature for 15 minutes before cooking. Cold meat straight from the fridge hits the hot grill and tends to seize, which can make the lamb tougher than it should be.

Bonus Tip: While the kebabs rest, throw lemon halves cut-side down onto the BBQ or grill pan. The heat caramelises the sugars and softens the flesh, and the warm, charred lemon squeezes over the lamb beautifully with a gentler, sweeter acidity.