Lamb Souvlaki Skewers with Tzatziki

Lamb souvlaki are Greek lamb skewers, my version marinates neck fillet overnight before being quickly cooked & comes with a tzatziki sauce.

The lamb needs marinating for at least 8 hours, and the tzatziki sauce takes a little bit of preparation, but when it comes to cooking this recipe takes just 10 minutes and preparation no more than 30 minutes!

Greek Lamb Skewers with Tzatziki

I love stuff on sticks, my site is littered with examples from around the world. I have everything from Indian chicken tikka skewers and Thai pork satay to Lebanese influenced beef kofta kebabs and some European-influenced duck and marmalade kebabs.

My latest offering hails from Greece, lamb souvlaki and they are stunning.

Lamb neck fillet is marinated for up to 24 hours in olive oil, red wine vinegar, garlic and herbs. It’s then threaded onto skewers and quickly cooked in a griddle (grill) pan to deliver a flavour-packed tender meat.

But not only that folks, I’ve paired them with a delicious and simple tzatziki sauce that positively sings of garlic and cucumber.

At first glance, this recipe takes a long time, but hands-on cooking is restricted to 10 minutes. As for the preparation, you should budget around 30 minutes between making the marinade and the tzatziki.

Just add some salad and flatbread and dinner is served!

Frequently Asked Questions

Can I use a different cut of lamb?

Yes, diced lamb leg makes for a great swap, and if money is no obstacle then lamb loin is beautifully tender.

I would avoid lamb shoulder unless it is very well prepared because the connective tissue can become very chewy.

Do I have to marinate the meat for a long time?

Yes, the process helps tenderise the meat, if you only marinate the meat for a short time it can be a little tough.

Can I Make this with chicken?

Yes, the timings are a little different but don’t worry, I also have a chicken souvlaki recipe!

Can I cook the souvlaki in a normal frying pan?

Yes, this cooks perfectly well in a regular frying pan or skillet.

What can I use in place of red wine vinegar?

White wine vinegar, cider vinegar or even lemon juice make for ideal substitutions for the red wine vinegar.

Can I use low/no fat Greek yoghurt to make the tzatziki?

Yes, there is no problem with making that swap if it is important to you.

Why do you strain the yoghurt?

It is to remove some of the liquid in the already thick yoghurt, which leads to a richer and creamier tzatziki.

Serving Suggestions

Aside from tzatziki, I like to serve my lamb souvlaki with some Greek flatbreads, some chopped tomato, red onion and cucumber.

You could also add a sprinkle of crumbled feta cheese if you like!

I slather on loads of the garlicky sauce, some veggies, and the griddled lamb and roll it all up.

Rice is also a solid option, and spanakorizo (spinach rice) and prasorizo (leek rice) are both wonderful dishes that stick with the Greek theme.

Souvlaki are also commonly served with pourgouri, a dish that I have become a little bit obsessed with in recent months.

Potatoes are always a favourite too, I like to make the lemony potatoes from my Greek lamb chops, but some air fryer potato wedges with a bit of lemon and oregano would work equally well.

If you like a bit of spice then these lamb kebabs work really well with my Lebanese batata harra recipe.

Equipment Used

I only mention brands of equipment if I think they make a material difference to a recipe. But, if you have any questions feel free to ask them in the comments section below the recipe.

• Hob/Stovetop.
• Griddle or fill pan.
• Kitchen tongs.
• Shallow bowl or bag to marinate the lamb.
• Chopping board.
• Grater.
• Cheesecloth.
• Fine mesh sieve.
• Skewers, I prefer to use bamboo skewers with a square profile.
• A combination of weighing scales, measuring cups and spoons.