Bbq lamb souvlaki

    3 hours 50 min

    Greek style lamb souvlaki skewers are barbecued, then served in warm pitta bread with homemade tzatziki. Perfect for a warm summer lunch or dinner.

    95 people made this

    Serves: 8 

    • 900g lamb, cut into 2.5cm square cubes
    • 125ml olive oil
    • 250ml red wine
    • 1 teaspoon salt
    • freshly ground black pepper to taste
    • 1 teaspoon dried oregano
    • 1 tablespoon dried mint, crushed
    • 1 clove garlic, chopped
    • 1 litre natural yoghurt
    • 1 cucumber, grated
    • 4 cloves garlic, finely chopped
    • 2 tablespoons olive oil
    • 1/2 teaspoon dried dill
    • salt and pepper to taste
    • 8 pitta breads
    • 2 tablespoons olive oil
    • 1 red onion, thinly sliced
    • 1 tomato, thinly sliced

    Prep:30min  ›  Cook:20min  ›  Extra time:3hr marinating  ›  Ready in:3hr50min 

    1. Place lamb in a large bowl. Add 125ml olive oil, red wine, 1 teaspoon salt, pepper, oregano, mint and garlic. Stir until lamb is well coated. Cover and refrigerate 3 hours or overnight.
    2. Preheat barbecue and lightly oil grate. In a small bowl, combine yogurt, cucumber, garlic and 2 tablespoons olive oil. Season with dill, salt and pepper; set aside.
    3. Thread meat onto skewers. Barbecue 10 minutes, turning once. Lightly sprinkle pitta bread with olive oil and place on barbecue until warm, about 1 minute. Serve meat on pitta bread along with sliced red onion, sliced tomato and yoghurt sauce.

    Alternative cooking methods

    The skewers can also be cooked under the grill.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews in English (61)


    AMAZING. We've been to Greece so many times, and this dish tastes very authentic. Made it almost to the letter. Skipped the dill in the tzatziki as I don't recall having it with dill in Greece. Try this recipe, you'll be in heaven!  -  01 Jul 2011


    This is excellent with CHICKEN! YOU MUST ADD 1/2 to 1 CUP OF FRESH SQUEEZED LEMON JUICE TO THE MARINADE!!!Everyone loved this, and I even impressed the inlaws who are Greek! The cucumber sauce, called Satsiki is delicious! Even my picky teenage son loved this, souvlaki is his favorite! This was really good served on the grilled pita bread with onions, tomato and sauce. Will definately make this and serve it this way over and over again.  -  22 Apr 2002  (Review from Allrecipes US | Canada)


    This was nothing like any lamb I have eaten at any Greek restaurant. I marinated the lamb overnight as stated, and was disappointed with the flavor. I have two tips regarding the cucumber/yogurt sauce, and these are: 1. Spoon the yogurt into a coffe filter, and put it somewhere so that the fluid can drain from the yogurt. This result in a firmer, creamier yogurt. 2. Use English/Hothouse cucumbers instead of the regular waxy cukes. Strip the skin off with a vegetable peeler, and then grate the flesh into the yogurt with a cheesegrater.  -  31 Oct 2005  (Review from Allrecipes US | Canada)