📝 About This Recipe
Transport your senses to the shores of Mykonos with this succulent Lamb Souvlaki, a cornerstone of Greek street food perfected for your home grill. Tender morsels of lamb leg are marinated in a vibrant blend of cold-pressed olive oil, pungent garlic, and wild mountain oregano, ensuring every bite is a burst of Mediterranean sunshine. Charred to smoky perfection and served alongside cool, creamy tzatziki, this dish represents the beautiful simplicity of Hellenic cuisine at its finest.
🥗 Ingredients
The Lamb and Marinade
- 2 pounds Boneless Leg of Lamb (trimmed of excess fat and cut into 1-inch cubes)
- 1/4 cup Extra Virgin Olive Oil (high quality Greek oil preferred)
- 1 large lemon Lemon Juice (freshly squeezed)
- 4 cloves Garlic (minced into a paste)
- 2 tablespoons Dried Oregano (Greek varieties are more aromatic)
- 1 teaspoon Smoked Paprika (for a subtle earthy depth)
- 1 teaspoon Kosher Salt (plus more to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
Authentic Tzatziki Sauce
- 1.5 cups Greek Yogurt (full fat for best texture)
- 1/2 large English Cucumber (grated and squeezed dry)
- 2 cloves Garlic (finely grated)
- 1 tablespoon Fresh Dill (finely chopped)
- 1 teaspoon Red Wine Vinegar
For Serving
- 4 pieces Pita Bread (thick, Greek-style pocketless)
- 1/2 medium Red Onion (thinly sliced into half-moons)
- 1 cup Cherry Tomatoes (halved)
- 1/4 cup Fresh Parsley (roughly chopped for garnish)
👨🍳 Instructions
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1
In a large glass bowl or gallon-sized freezer bag, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and pepper.
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2
Add the cubed lamb to the marinade. Toss thoroughly to ensure every piece is coated. Seal the container and refrigerate for at least 2 hours, though 4-6 hours is ideal for maximum tenderness.
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3
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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4
Prepare the tzatziki: Grate the cucumber using a box grater. Place the shreds in a clean kitchen towel and squeeze forcefully to remove as much liquid as possible. This prevents a watery sauce.
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5
In a medium bowl, combine the squeezed cucumber, Greek yogurt, grated garlic, dill, and red wine vinegar. Stir well and season with a pinch of salt. Refrigerate until ready to serve.
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6
Preheat your grill or grill pan to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
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7
Thread the marinated lamb 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 8-10 minutes, turning every 2-3 minutes, until the lamb is nicely charred on the outside and reaches an internal temperature of 135°F (57°C) for medium-rare or 145°F (63°C) for medium.
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9
During the last 2 minutes of cooking, place the pita breads on the grill for 30-60 seconds per side until warm and slightly charred.
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10
Remove the lamb from the grill and let it rest on a plate for 5 minutes. This allows the juices to redistribute, making the meat incredibly succulent.
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11
Assemble by spreading a generous dollop of tzatziki on a warm pita. Slide the lamb off the skewer onto the bread.
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12
Top with sliced red onions, tomatoes, and a sprinkle of fresh parsley. Serve immediately with an extra lemon wedge on the side.
💡 Chef's Tips
Don't skip the resting period; it's the secret to juicy lamb that doesn't leak juices when you bite into it. Always use full-fat Greek yogurt for the tzatziki; low-fat versions lack the creamy mouthfeel required to balance the acidity. If you don't have a grill, a cast-iron skillet over high heat is a fantastic substitute for achieving that essential sear. Rub the dried oregano between your palms before adding it to the marinade to release the essential oils and intensify the flavor.
🍽️ Serving Suggestions
Serve with a side of crispy lemon-garlic roasted potatoes (Patates Sto Fourno). A crisp Greek Horiatiki salad with feta and olives provides a refreshing contrast to the rich lamb. Pair with a chilled glass of Assyrtiko wine or a light, citrusy pale ale. For a low-carb option, serve the lamb and tzatziki over a bed of cauliflower rice or shredded lettuce.