Greek Lamb Souvlaki (Skewers)

Ingredients

• 550 glamb leg or shoulder, cut into 3 cm cubes
• 50 g (½ small)onion, sliced
• 2garlic cloves
• 3 tablespoonsolive oil
• 3 tablespoonsfresh lemon juice
• 1 teaspoonground coriander
• 1 teaspoondried oregano
• ⅓ teaspoonground cumin
• ½ teaspoondried mint
• ⅓ teaspoonground fennel
• to tasteground pepper
• to tastesalt
• 10 tablespoonsGreek yoghurt
• juice of ½ lemonlemon juice
• 1 large clovegarlic, minced
• 1½ tablespoonsdill, minced
• ¼ teaspoonsalt
• ⅛ teaspoonpepper

Instructions

1. 1

   Mix the sauce

   Combine the Greek yoghurt, lemon juice, minced garlic, dill, ¼ teaspoon salt and ⅛ teaspoon pepper in a bowl. If the yoghurt is too thick, stir in 1 tablespoon of water. Cover and refrigerate for 2 hours or overnight so the garlic can infuse.

2. 2

   Crush the garlic

   Press the 2 garlic cloves twice until soft and mushy, or crush them with a pestle and mortar.

3. 3

   Make the marinade

   Put the lamb in a bowl with the onion, crushed garlic, olive oil, fresh lemon juice, coriander, oregano, cumin, mint, fennel and ground pepper. Leave out the salt for now. Mix thoroughly and cover the bowl.

4. 4

   Marinate the lamb

   Marinate for 2 hours or overnight for the best results. For a 2-hour marinade, leave the meat at room temperature; if marinating for longer, refrigerate it.

5. 5

   Prepare the skewers

   If using wooden skewers, soak them in cold water for 30 minutes to help prevent them tearing the meat or burning on the grill.

6. 6

   Thread and season

   Thread the lamb onto the skewers, leaving the onions off. Season the meat with salt.

7. 7

   Heat the grill

   Heat a grill or grill pan over high heat. Brush the grates with oil and, once very hot, add the skewers.

8. 8

   Grill the lamb

   Cook over high heat for 8–10 minutes. Let the lamb sear for the first 2–3 minutes before turning, then turn it every 2–3 minutes until browned all over.

9. 9

   Rest and serve

   Rest the skewers on a plate for 5 minutes, then serve with pita bread, cucumbers and the yoghurt dill sauce.

What is lamb souvlaki?

Souvlaki is a Greek dish of meat cooked on skewers, often served with accompaniments such as pita and a sauce. This version uses lamb in a lemony marinade flavoured with herbs and warm spices.

The yoghurt dill sauce provides a cool, tangy contrast to the browned meat. Serving the skewers straight from the grill keeps the preparation simple and lets the lamb stay centre stage.

Nutrition and macros by portion

The nutrition label shows one serving as written: 208 calories, 21g protein, 3g carbs, 12g fat.

The lamb supplies most of the protein and much of the fat, while the olive oil and Greek yoghurt also contribute fat. The small amount of carbohydrate comes mainly from the yoghurt and seasonings; pita served alongside would add more. Balance the plate with cucumber and other fresh vegetables, and add pita according to appetite.

The lamb and marinade

The cut: Leg or shoulder both work, provided the lamb is cut into even 3 cm cubes. Even pieces cook at a similar rate on the skewers.

The flavour: Lemon juice, olive oil, garlic, oregano, mint and spices season the lamb. Mix everything well so the marinade coats the pieces evenly.

Give the sauce time

Garlic infusion: The sauce is best made ahead and chilled for 2 hours or overnight, as directed. This gives the garlic time to flavour the yoghurt and lets the sauce be ready when the lamb comes off the grill.

Consistency: If the yoghurt is too thick to spoon easily, add the specified 1 tablespoon of water and stir until smooth.

Skewering and seasoning

Wooden skewers: Soak them in cold water for 30 minutes before threading the lamb. This helps reduce tearing as the meat goes on and helps the skewers resist charring.

Onions: The sliced onion goes into the marinade, but the method calls for threading only the lamb onto the skewers. Salt the meat just before grilling, rather than adding it to the marinade.

Get a good sear

Hot grill: Heat the grill or grill pan over high heat and oil the grates before adding the skewers. The meat should sear for 2–3 minutes before its first turn.

Even browning: After that initial sear, turn the skewers every 2–3 minutes during the 8–10-minute grilling time. Look for browned surfaces all around, then rest the meat for 5 minutes before serving.

Serving the skewers

Pita and cucumber: Serve with pita bread and cucumbers as suggested, alongside the yoghurt dill sauce. The bread makes the meal more substantial, while cucumber adds a fresh contrast.

Sauce on the side: Set out extra sauce for dipping or spoon it over the lamb just before eating, so each person can add as much as they like.

Recipe notes & tips

• Cut the lamb into evenly sized 3 cm cubes so the pieces cook at a similar pace.
• Make the yoghurt dill sauce ahead so it has time to take on the garlic flavour.
• Soak wooden skewers in cold water for 30 minutes before using them.
• Keep the onions out of the skewers, as directed, and season the lamb with salt just before grilling.
• Let the meat sear undisturbed for its first 2–3 minutes before turning.
• Rest the grilled lamb for 5 minutes before serving.

Variations

• Use shoulder: Choose lamb shoulder instead of leg, keeping the pieces cut into 3 cm cubes.
• Add extra herbs: Increase the fresh dill in the sauce for a more pronounced herbal flavour.
• Serve as wraps: Tuck the lamb, cucumber and sauce into pita bread.
• Add salad: Serve the skewers with a fresh cucumber salad alongside the pita.
• Adjust the sauce: Stir in the specified tablespoon of water if you prefer a looser yoghurt sauce.

Common mistakes to avoid

• Uneven cubes: Pieces of different sizes cook at different rates; cut the lamb into even 3 cm cubes.
• Skipping the skewer soak: Dry wooden skewers can burn more readily; soak them in cold water for 30 minutes.
• Turning too soon: The lamb needs its first 2–3 minutes to sear; wait before turning the skewers.
• Turning too rarely: The recipe calls for turning every 2–3 minutes after the initial sear; follow this rhythm for browning all around.
• Serving immediately: The juices need a brief rest; leave the skewers on a plate for 5 minutes before serving.

How to store

Refrigerate leftover cooked lamb in a covered container and eat within 3 days. Reheat until piping hot, or enjoy it cold; store the yoghurt dill sauce separately and use within 2 days.

Frequently asked questions