📝 About This Recipe
Transport your senses to the sun-drenched shores of Greece with this authentic Lamb Souvlaki. Tender morsels of lamb are marinated in a vibrant blend of lemon, garlic, and wild oregano before being grilled to smoky perfection. This dish captures the essence of Mediterranean street food, offering a harmonious balance of charred savory meat and cool, creamy cucumber sauce.
🥗 Ingredients
The Lamb and Marinade
- 2 pounds Lamb shoulder or leg (cut into 1-inch cubes, excess fat trimmed)
- 1/4 cups Extra virgin olive oil (high quality Greek oil preferred)
- 3 tablespoons Lemon juice (freshly squeezed)
- 4 pieces Garlic cloves (minced or pressed)
- 2 teaspoons Dried Greek oregano
- 1 teaspoon Dried thyme
- 1 tablespoon Red wine vinegar
- to taste Kosher salt and black pepper
The Tzatziki Sauce
- 1.5 cups Greek yogurt (full fat, plain)
- 1/2 piece English cucumber (grated and squeezed dry)
- 2 tablespoons Fresh dill (finely chopped)
- 1 piece Garlic clove (finely grated)
- 1 tablespoon Lemon juice
For Serving
- 4-6 pieces Pita bread (warmed)
- 1 small Red onion (thinly sliced)
- 1 cup Cherry tomatoes (halved)
- 1/4 cup Fresh parsley (roughly chopped for garnish)
- 4 pieces Lemon wedges (for serving)
👨🍳 Instructions
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1
In a large glass bowl or a heavy-duty resealable plastic bag, whisk together the olive oil, lemon juice, red wine vinegar, minced garlic, oregano, thyme, salt, and pepper.
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2
Add the cubed lamb to the marinade. Ensure every piece is thoroughly coated. Seal the container and refrigerate for at least 2 hours, or up to 6 hours for maximum flavor infusion.
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3
While the lamb marinates, prepare the Tzatziki. Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel and squeeze out as much liquid as possible—this ensures a thick, creamy sauce.
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4
In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, chopped dill, and lemon juice. Season with a pinch of salt. Refrigerate until ready to serve to let the flavors meld.
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5
If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning on the grill.
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6
Preheat your outdoor grill or indoor grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates.
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7
Thread the marinated lamb pieces onto the skewers, leaving a tiny bit of space between each piece to ensure even cooking and browning.
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8
Place the skewers on the hot grill. Cook for 10-12 minutes, turning occasionally, until the lamb is nicely charred on the outside but remains juicy and medium-rare to medium on the inside (internal temp of 145°F).
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9
During the last 2 minutes of grilling, place the pita breads on the grill for 30-60 seconds per side until soft and slightly charred.
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10
Remove the lamb from the grill and let it rest for 3-5 minutes. This allows the juices to redistribute for a more tender bite.
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11
Assemble the souvlaki by spreading a generous dollop of tzatziki on a warm pita. Slide the lamb off the skewer onto the bread. Top with sliced red onions, tomatoes, and fresh parsley.
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12
Serve immediately with an extra squeeze of fresh lemon juice over the top.
💡 Chef's Tips
Use lamb shoulder for the best results; the slightly higher fat content keeps the meat succulent during high-heat grilling. Do not over-marinate the lamb; the acidity of the lemon and vinegar can start to 'cook' the meat and change its texture if left overnight. Always squeeze the cucumber dry for the tzatziki; any excess water will turn your beautiful sauce into a runny mess. If you don't have a grill, a cast-iron skillet over high heat works wonders to achieve that signature crust. For an extra touch of authenticity, sprinkle a little extra dried oregano and a pinch of paprika over the assembled pita.
🍽️ Serving Suggestions
Serve alongside a classic Greek Horiatiki salad (cucumber, tomato, feta, and olives). Pair with crispy lemon and garlic roasted potatoes (Patates Lemonates). A chilled glass of Assyrtiko or a light, peppery Syrah complements the gamy notes of the lamb beautifully. For a lighter option, serve the skewers over a bed of fluffy lemon-herb rice pilaf instead of pita. Offer a side of pickled peppers or Kalamata olives for an extra salty, tangy kick.