Lamb Souvlaki
Tender lamb backstrap is marinated in lemon, garlic, and oregano, grilled to perfection, and served with a creamy garlic yoghurt sauce. A Greek-inspired classic that's easy, flavourful, and perfect for casual dinners or summer BBQs.
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Servings: 8 people
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!