Lamb Souvlaki with Tzatziki Recipe

Marinated Greek lamb souvlaki served with tzatziki, salad and flatbreads.

Lamb Souvlaki with Tzatziki Recipe

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

Course Main Course

Cuisine Anglo Greek

Keyword Greek Lamb Kebabs, Greek Lamb Skewers, lamb kebabs, lamb souvlaki

Prep Time 30

Cook Time 10

Marinade Time 8

Total Time 8 40

Servings Servings

Calories 770kcal

Author Brian Jones

Ingredients

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

For the Tzatziki:

150 g Greek Yoghurt ⅔ Cup
100 g Cucumber ½ Cup Grated Volume
1½ tablespoon Red Wine Vinegar
1 Garlic Clove
½ teaspoon Salt
12 Mint Leaves
5 g Parsley 3 Packed tablespoon
1 tablespoon Olive Oil

Instructions

Combine the olive oil, red wine vinegar, thyme, oregano, salt, pepper and cumin in a shallow baking dish.
Bash the garlic cloves with the side of a knife, peel away the skin and then toss them in the bowl.
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.
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.
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.
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.
Place the parsley and mint on the chopping board and finely chop them, don't worry about cleaning off the garlic oils, this will pick them all up and transfer them to the sauce.
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.
When 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 30-60 minutes in water before you get started.
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 evenly cooked. This will take around 7-8 minutes.

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