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Flavorful Greek Lamb Souvlaki Recipe Easy Homemade with Creamy Tzatziki Sauce

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Juicy, tender Greek lamb skewers marinated with garlic, lemon, and oregano, grilled to perfection and served with a refreshing creamy tzatziki sauce. A simple, authentic Mediterranean dish perfect for quick dinners or entertaining.

Ingredients

Scale
  • 1.5 to 2 pounds lamb shoulder or leg, cut into 1-inch cubes
  • 1/4 cup extra virgin olive oil
  • Juice and zest of 1 lemon
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup plain Greek yogurt (full-fat recommended)
  • 1 medium cucumber, finely grated and squeezed to remove excess moisture
  • 1 garlic clove, minced (for tzatziki)
  • 1 tablespoon chopped fresh dill or mint (optional)
  • 1 tablespoon white wine vinegar or fresh lemon juice (for tzatziki)
  • Pinch of salt (for tzatziki)
  • Pita bread or flatbreads, for serving

Instructions

  1. Trim any excess fat from the lamb shoulder or leg and cut into 1-inch cubes (about 15 minutes).
  2. In a medium bowl, whisk together 1/4 cup extra virgin olive oil, juice and zest of one lemon, 3 minced garlic cloves, 1 tablespoon dried oregano, 1 teaspoon salt, and 1/2 teaspoon freshly cracked black pepper (5 minutes).
  3. Toss the lamb cubes in the marinade until evenly coated. Cover and refrigerate for at least 1 hour, but no more than 4 hours (active time: 5 minutes, waiting time: 1-4 hours).
  4. Grate one medium cucumber and squeeze out excess moisture with a colander or cheesecloth. In a bowl, combine 1 cup plain Greek yogurt, grated cucumber, 1 minced garlic clove, 1 tablespoon chopped fresh dill or mint, 1 tablespoon white wine vinegar or fresh lemon juice, and a pinch of salt. Mix well and refrigerate until serving (10 minutes).
  5. Preheat the grill or grill pan to medium-high heat. If using a grill pan, brush lightly with olive oil (5 minutes).
  6. Thread the lamb cubes onto skewers, leaving a little space between each cube for even cooking (5 minutes).
  7. Grill the souvlaki skewers for about 3-4 minutes per side, turning once or twice, until lamb is charred outside but juicy inside. Use a meat thermometer to check for 135°F (57°C) for medium-rare or 145°F (63°C) for more done (10 minutes).
  8. Let the skewers rest for 5 minutes after grilling to lock in juices. Serve with warm pita bread and a dollop of creamy tzatziki sauce.

Notes

Marinate lamb for 1-4 hours; avoid over-marinating to prevent mushy texture. Soak wooden skewers in water for 30 minutes to prevent burning. Use a meat thermometer to ensure perfect doneness. Drain cucumber well to keep tzatziki creamy. Rest meat after grilling to retain juices. For gluten-free, skip pita or use gluten-free flatbreads. Tzatziki can be made ahead and refrigerated; add fresh herbs just before serving.

Nutrition

Keywords: Greek lamb souvlaki, lamb skewers, tzatziki sauce, Mediterranean recipe, grilled lamb, easy Greek recipe, lamb marinade

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