Lamb souvlaki is a classic Greek dish featuring tender lamb chunks marinated in lemon, garlic, and herbs, then grilled to smoky perfection on skewers.
Serving it with a homemade tzatziki sauce adds a refreshing, creamy balance to the savory and charred lamb.
This recipe is straightforward enough for weeknight dinners yet impressive enough for summer BBQ gatherings.
Why You’ll Love This Recipe
- Marinating the lamb with lemon juice and herbs tenderizes the meat and infuses bright, aromatic flavors.
- Grilling over medium-high heat quickly cooks the meat while imparting a smoky char without drying.
- The cool tzatziki sauce balances the warm spices and grill flavors, complementing the lamb perfectly.
Greek Lamb Souvlaki Skewers with Tzatziki Sauce
Grilled lamb souvlaki skewers marinated in lemon, garlic, and herbs, served with a refreshing homemade tzatziki sauce. Perfect for summer grilling.
- Prep time
- 20 minutes
- Cook time
- 10 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 1.5 pounds (680g) lamb leg or shoulder, trimmed and cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 8 wooden or metal skewers, soaked if wooden
- For the tzatziki sauce:
- 1 cup (240g) Greek yogurt
- 1/2 cucumber, grated and excess moisture squeezed out
- 2 garlic cloves, minced
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Prepare and marinate the lamb In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the lamb cubes and toss to coat well. Cover and refrigerate for at least 15 minutes, up to 2 hours.
- Make the tzatziki sauce In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and olive oil. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Assemble the skewers Thread the marinated lamb cubes evenly onto the skewers, leaving a little space between pieces for even cooking.
- Grill the lamb souvlaki Preheat grill or grill pan to medium-high heat (about 400°F/204°C). Grill the skewers for 3-4 minutes per side, turning once, until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
- Rest and serve Remove skewers from grill and let rest for 5 minutes. Serve warm with tzatziki sauce alongside pita bread and fresh salad if desired.
Helpful Tips
- Soaking wooden skewers in water for 30 minutes before grilling prevents them from burning.
- Squeezing out excess liquid from the cucumber prevents watery tzatziki sauce.
- Use a meat thermometer to check lamb temperature for safe cooking and perfect doneness.
- Leftover lamb souvlaki can be chopped and added to salads or wrapped in pita bread for next-day meals.
Storage and Make-Ahead
Store leftover cooked lamb souvlaki in an airtight container in the refrigerator for up to 3 days.
Keep tzatziki sauce refrigerated and consume within 2 days for best freshness.
Reheat lamb souvlaki gently to prevent drying, either in a warm oven or on the stovetop.
Frequently Asked Questions
Can I use other cuts of lamb for souvlaki?
Yes, lamb shoulder or leg are best for souvlaki due to their tenderness and flavor. Avoid lean cuts like loin which can dry out quickly.
How do I know when the lamb souvlaki is cooked?
Use a meat thermometer to check the internal temperature. Aim for 145°F (63°C) for medium-rare or 160°F (71°C) for medium doneness.
Is tzatziki sauce dairy-free?
Traditional tzatziki contains Greek yogurt, which is dairy. For a dairy-free option, you can substitute with coconut or almond yogurt, though it will alter the flavor.
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