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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!

Overhead lamb souvlaki skewers served with tzatziki, salad and Greek flatbreads.

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!

Close-up lamb souvlaki skewers served with Greek flatbreads.

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 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.

Lamb souvlaki served with tzatziki, salad on Greek flatbreads.

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.

Potatoes are always a solid 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.

Lamb souvlaki skewers served with tzatziki, salad and pita flatbreads.

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.
Marinated Greek lamb souvlaki served with tzatziki, salad and flatbreads.
Yield: 2 Servings

Lamb Souvlaki with Tzatziki Recipe

Prep Time: 30 minutes
Cook Time: 10 minutes
Additional Time: 8 hours
Total Time: 8 hours 40 minutes

These delicious Greek-influenced lamb souvlaki skewers feature neck fillet marinated in garlic, red wine vinegar, olive oil and herbs over night before being quickly cooked and come with a delicious pretty classic tzatziki sauce.


  • 400g (14oz) Lamb Neck Fillet
  • 50ml (3 Tbsp + 1 Tsp) Olive Oil
  • 2 Tbsp Red Wine Vinegar
  • 2 Sprigs Fresh Thyme
  • 1 Tsp Dried Oregano
  • 1 Tsp Salt
  • ½ Tsp Black Pepper
  • ½ Tsp Cumin
  • 4 Garlic Cloves

For the Tzatziki:

  • 150g (⅔ Cup) Greek Yoghurt
  • 100g (½ Cup Grated Volume) Cucumber
  • 1½ Tbsp Red Wine Vinegar
  • 1 Clove Garlic
  • ½ Tsp Salt
  • 12 Mint Leaves
  • 5g (2-3 Packed Tbsp) Parsley
  • 1 Tbsp Olive Oil


  1. Combine the olive oil, red wine vinegar, thyme, oregano, salt, pepper and cumin in a shallow baking dish.
  2. Bash the garlic cloves with the side of a knife, peel away the skin and then toss them in the bowl.
  3. Cut the lamb into 2-2.5cm (¾-1") cubes, add them to the marinade, mix well, then cover with cling film and allow it to sit in the fridge for at least 8 hours.
  4. About an hour before you are ready to cook, place the yoghurt in a sieve lined with a cheesecloth and allow it to sit for about 30-40 minutes.
  5. Grate the cucumber and place it in a bowl with half of the salt and a half tablespoon of red wine vinegar and allow it to sit for 10 minutes. Then place the cucumber in a tea towel and squeeze out as much liquid as you can.
  6. Peel the garlic clove and then roughly chop it, add the remaining salt then mash the garlic to a smooth paste with the side of a knife.
  7. Place the parsley and mint on the chopping board and finely chop it, don't worry about cleaning off the garlic oils, this will pick them all up and transfer them to the sauce.
  8. Place the strained yoghurt, grated cucumber, the rest of the red wine vinegar, olive oil, mashed garlic and olive oil for the tzatziki into a bowl, mix well and refrigerate until you are ready to serve.
  9. hen you are ready to cook remove the lamb from the marinade and thread it onto 4-6 skewers (depending on length). If you are using bamboo skewers soak them for about an hour in water before you get started.
  10. Heat a griddle (grill) pan over a very high heat and when it is hot, cook the lamb skewers flipping them every minute or so until they are even cooked, this will take around 7-8 minutes.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 770Total Fat: 54gSaturated Fat: 20gTrans Fat: 2gUnsaturated Fat: 22gCholesterol: 237mgSodium: 1114mgCarbohydrates: 9gFiber: 1gSugar: 6gProtein: 62g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

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