This Lamb Souvlaki with Garlic Yoghurt Sauce brings back some of my favourite travel memories. Many years ago, when I was about 20, I went backpacking around Greece with two girlfriends. We were on a shoestring budget, and most days our meals consisted of souvlaki from tiny takeaway shops. We didn’t mind one bit—those juicy skewers of lamb, tucked into warm pita with garlic sauce, fresh veggies, and even hot chips, were absolutely delicious. A complete meal in one hand, eaten on the go as we wandered through sun-soaked laneways or perched on a beach wall.
This recipe is my way of recreating those simple, flavour-packed wraps at home. Tender lamb backstrap is marinated in lemon, garlic and oregano, grilled until just-charred, and wrapped up with a creamy garlic yoghurt sauce and crisp salad. It’s casual, satisfying, and packed with flavour—just like I remember.
Why You’ll Love This Recipe
- It uses lean, tender lamb backstrap for quick cooking and great flavour.
- The marinade is simple but packed with classic Greek flavours.
- The garlic yoghurt sauce is creamy, punchy and perfect for spooning over everything.
- It’s a relaxed, crowd-pleasing dish—great for summer BBQs or casual weeknight dinners.
- Inspired by real Greek souvlaki from a backpacking adventure.
Ingredient Note
Lamb backstrap is a tender, lean cut that runs along the spine of the lamb. In Australia and New Zealand, it’s commonly known as “backstrap,” but in other countries you may find it under different names:
- United States & Canada: Look for “lamb loin” or “boneless lamb loin.”
- United Kingdom: Typically sold as “lamb loin fillet” or simply “lamb loin.”
It’s prized for its tenderness and is perfect for quick grilling or searing.
Tips
- If using wooden skewers, soak them for 30 minutes beforehand.
- The garlic yoghurt sauce doubles as a dip for veggies or a salad dressing.
- Not in the mood to skewer? Grill the lamb pieces directly in a hot pan.
- Add a handful of hot chips to your wrap for a nostalgic Greek street food touch.
What to Serve with Lamb Souvlaki
Make it a meal with:
- Classic Hummus – creamy, simple and perfect for spreading on your Souvlaki wraps.
- Easy Flat Bread – if you are in the mood to make your own flat bread. This recipe is quick, easy and foolproof!
- Greek Salad over Hummus – cutting out the carbs? This vibrant, fresh side complements the bold flavours of the lamb.
- Creamy Beetroot Dip with Feta and Walnuts– a beautiful mezze option to start your meal.
Leftover Ideas
If you’re lucky enough to have leftovers, here are a few delicious ways to repurpose them:
- Greek Lamb Salad Bowl: Serve sliced lamb over a salad of tomato, cucumber, olives, red onion and feta, drizzled with lemon juice and olive oil.
- Mediterranean Lamb Wraps: Fill wraps with hummus, roasted capsicum, rocket, and leftover lamb. Add a little beetroot dip or pickled onions for extra punch.
- Lamb Souvlaki Rice Bowls: Build a bowl with rice, lamb, grilled veggies, garlic yoghurt and a handful of herbs.
- Lamb Flatbread Pizza: Spread hummus or garlic yoghurt on flatbread, top with lamb, onion, tomato and feta. Warm through in the oven and finish with fresh herbs.
Frequently Asked Questions
Can I marinate the lamb for longer?
Can I marinate the lamb for longer?
You can marinate the lamb for up to 24 hours if it helps with your schedule, but 4 to 6 hours is ideal. Lamb backstrap is a naturally tender cut, and marinating it too long—especially in an acidic marinade—can start to affect the texture. If marinating overnight, store it in the fridge and bring it to room temperature before grilling.
Can I use a different cut of lamb?
Yes! While lamb backstrap is ideal for tenderness and quick cooking, you can also use lamb leg or shoulder cut into cubes. These cuts may require slightly longer cooking to become tender.
Can I cook lamb souvlaki in the oven or on the stovetop?
Absolutely. If you don’t have a grill, you can cook the skewers in a hot frying pan or under the oven grill. Just make sure to get a good sear on the lamb for the best flavour.
Can I make it ahead of time?
Definitely. You can marinate the lamb a day ahead and keep it in the fridge. The garlic yoghurt sauce can also be made ahead and stored in the fridge until ready to serve.
Can I freeze the marinated lamb?
Yes! Place the lamb and marinade in a freezer-safe bag or container and freeze it. Defrost overnight in the fridge and cook as usual.
Final Thoughts
Whether you’re reliving memories of sun-drenched Greek islands or just after a delicious, easy dinner, this lamb souvlaki recipe delivers. It’s fresh, flavourful, and full of charm—perfect for your next family dinner or casual gathering with friends. Don’t forget to tag @threefriendscook if you make it—we’d love to see your homemade souvlaki feasts!
Lamb Souvlaki
Equipment
- 8 skewers
- BBQ/ Grill
Ingredients
For the Lamb Souvlaki
- 600 g lamb backstrap cut into 3cm cubes
- 3 tbsp extra virgin olive oil
- 3 garlic cloves finely grated
- 1 tbsp fresh oregano leaves or 2 tsp dried
- Zest of 1 lemon
- 2 tbsp lemon juice
- 1 tsp red wine vinegar
- 1 tsp sea salt
- ½ tsp black pepper
For the Garlic Yoghurt Sauce
- 1 cup full-fat Greek yoghurt
- 1 garlic clove grated or crushed
- 1 tbsp lemon juice
- 1 tbsp extra virgin olive oil
- salt to taste
- 1 tbsp fresh mint finely chopped
To Serve
- warm pita or Greek flatbreads
- red onion thinly sliced
- tomato thinly sliced
- cos lettuce
- lemon wedges
- Optional: hot chips fries, for a true Greek takeaway feel
Instructions
- Marinate the Lamb: In a bowl, mix the olive oil, garlic, oregano, lemon zest and juice, red wine vinegar, salt, pepper, and optional spices. Add the lamb and toss to coat. Cover and refrigerate for at least 4 – 6 hours. (24 hours if needed).
- Make the Garlic Yoghurt Sauce: Combine all sauce ingredients in a bowl and stir until smooth. Taste and adjust seasoning. Chill until ready to serve.
- Grill the Lamb: Thread lamb onto skewers. Preheat a grill pan or BBQ over medium-high heat. Cook skewers for 2–3 minutes per side, or until cooked to your liking. Rest for a few minutes.
- Assemble and Serve: Serve lamb with pita, garlic yoghurt sauce and your choice of toppings. Don’t forget a squeeze of lemon!