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Lamb souvlaki served on a platter with fries, orzo rice and lemon wedges.
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5 from 2 votes

Lamb Souvlaki with Tzatziki

Celebrating Greek cuisine with a chargrilled Greek lamb souvlaki platter that will satisfy anyone during grilling season.
Prep Time20 minutes
Cook Time10 minutes
Marinating Time4 hours
Total Time4 hours 30 minutes
Course: Dinner, Grilling, Main Course
Cuisine: Greek, Mediterranean
Servings: 4
Calories: 589kcal
Author: Sasha Hooper

Ingredients

For the lamb souvlaki

For the tzatziki

To serve (optional)

  • Greek salad
  • fries seasoned with oregano salt
  • pita
  • orzo rice
  • tzatziki

Instructions

For the tzatziki

  • Grate the cucumber using a coarse grater. Place the grated cucumber in a double layer of kitchen paper and wrap up. Squeeze to get the cucumber as dry as possible.
    ¼ cucumber
  • In a small bowl, mix the cucumber with the Greek yoghurt, garlic, red wine vinegar, olive oil and season with salt and pepper. Taste and adjust seasoning if desired.
    ¼ cucumber, 1 cup Greek yoghurt, 1 small of garlic clove, 1 tablespoon red wine vinegar, 1 tablespoon extra virgin olive oil, ½ teaspoon kosher salt, ⅛ teaspoon freshly ground black pepper

For the lamb souvlaki

  • Place the lamb cubes, olive oil, cumin, oregano, paprika, kosher salt and black pepper into a large bowl or resealable bag along with the bashed garlic cloves. Mix well so that the lamb is thoroughly coated. Leave in the fridge to marinate for at least 4 hours, preferably overnight.
    1 ½ lb boneless lamb leg or shoulder, 1 ½ teaspoon dried oregano, ¾ teaspoon cumin, ¾ teaspoon paprika, 1 ½ teaspoon kosher salt, 4 tablespoon extra virgin olive oil, 3 cloves garlic, ¾ teaspoon freshly ground black pepper
  • Whilst the lamb is marinating, soak the skewers in water. Place the lamb cubes onto skewers along with the garlic cloves, if liked.
  • Preheat your grill to 200°C/400°F for 10 minutes. Lightly brush the grates with oiled kitchen paper. Grill the lamb for 4 minutes with the lid closed and turn them over when they have good grill marks. Cook for another 4 minutes and then check the internal temperature with a probe. We like ours at 145°F. If you cook them much further than that they start to dry out. Leave to rest off the heat for 5 minutes before serving.
  • Served the cooked lamb with warm pita, tzatziki, rice and fries if you wish.
    Greek salad, fries, pita, orzo rice, tzatziki

Notes

  • Nutrition is for the lamb souvlaki and tzatziki only, served between four. Additional sides are not included.
  • Be sure to marinate the lamb beforehand to ensure maximum flavour, at least 4 hours in the fridge will do.
  • Cooking the lamb to the internal temperature of 145°F will still leave you with a succulent skewer but check out the post above for temperatures on how you like your lamb.
  • Our experience in Greece so far is that tzatziki has a gentle garlic note rather than a blow your head off raw garlic flavour, so half a small garlic clove grated finely should be more than enough.
 

Nutrition

Serving: 1g | Calories: 589kcal | Carbohydrates: 5.1g | Protein: 39.8g | Fat: 45.7g | Saturated Fat: 16.8g | Polyunsaturated Fat: 3.3g | Monounsaturated Fat: 23g | Cholesterol: 120mg | Sodium: 675.1mg | Potassium: 713.3mg | Fiber: 0.5g | Sugar: 3g | Vitamin A: 12.7IU | Vitamin C: 1.1mg | Calcium: 108.7mg | Iron: 4.1mg