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Lamb Souvlaki with Sumac Tzatziki

Lamb Souvlaki with Sumac Tzatziki

Course Main Course
Cuisine Mediterranean
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Calories 777kcal
Author Eat Love Eat


  • 1 lb boneless lamb shoulder cubed
  • juice of half a lemon
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • 1/2 teaspoon sumac
  • 1/4 teaspoon chilli flakes
  • 1/2 teaspoon sea salt flakes
  • 1 tablespoon rapeseed or olive oil plus more for brushing veggies
  • 4 cloves garlic skin on, bashed
  • 1 medium courgette cut into strips
  • 1 small aubergine sliced into rounds
  • 1 bell pepper cut into strips
  • 1 lettuce little gem, sweet gem or romaine, halved lengthways
  • tomatoes on the vine
  • pitta bread to serve

For the sumac tzatziki

  • 1/2 cucumber
  • 125 g Greek yoghurt (1/2 cup)
  • clove small of garlic finely grated
  • 1 tablespoon lemon juice
  • 1/4 teaspoon sumac

For the lemon dressing

  • juice and zest of 1/2 lemon
  • 2 tablespoons rapeseed or olive oil
  • 1/2 teaspoon maple syrup


  • Place the lamb pieces, lemon juice, cumin, oregano, sumac, chilli flakes, sea salt and 1 tablespoon oil 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 a few hours, preferably overnight.
  • Brush the courgette, aubergine, pepper, lettuce and tomatoes with a little oil. Sprinkle with salt and pepper. Heat a griddle pan (ideally cast iron) over medium high heat and griddle the vegetables in batches until they are nice and soft and charred. This should take a couple of minutes per side, depending on how well your pan conducts the heat. Place the cooked veggies into a bowl and pour over the lemon dressing. Mix well.
  • Place the lamb cubes onto skewers along with the garlic cloves, if liked, and griddle for a few minutes per side until cooked to your liking.
  • Served the cooked lamb and vegetables with warm pitta bread and sumac tzatziki.

For the tzatziki

  • Deseed the cucumber and grate using a coarse grater. Place into a sieve with a pinch of salt and set over a bowl for 5 minutes to allow the salt to leach out any excess water. Squeeze to get the cucumber as dry as possible.
  • In a small bowl, mix the cucumber with the Greek yoghurt, garlic, lemon juice, sumac and a pinch of salt. Taste and adjust lemon juice and salt as desired.

For the lemon dressing

  • Mix together the lemon zest and juice, oil and maple syrup and season to taste with salt and pepper.


You could cook the meat and veggies on an outdoor barbecue, if desired.
The recipe as written serves 2-3, possibly more depending on appetite. It would be easy to multiply up the quantities to serve more people if needed.
I made my own pitta using this recipe from Paul Hollywood as it's really easy to do - I actually used my KitchenAid mixer and cooked the pitta on my griddle pan to get some nice bar marks. They don't puff up as much this way, but they're delicious! Store bought is great too if you don't fancy making your own.


Calories: 777kcal