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Lamb Souvlaki

Not a fan of lamb? Swap the kebab meat for chicken or beef.


  • 1 x 1.6kg leg of lamb, fat removed.

  • 6 cloves garlic, grated

  • 1 tbs. dried oregano

  • Juice of 1 lemon

  • 1 tsp. smoked paprika

  • ¼ cup olive oil

  • Salt and pepper

  • 8 pita breads

  • Salad:

  • 3 large vine ripe tomatoes cut into large chunks

  • 2 Lebanese cucumbers, cubed

  • 80g Greek fetta, crumbled

  • ½ bunch mint, leaves picked

  • 1 tbs. white balsamic vinegar

  • 3 tbs. extra virgin olive oil

  • Tzatziki:

  • 3 cloves garlic, finely grated

  • 100g Greek yoghurt

  • ½ cucumber, grated

  • 1 tbs. lemon juice

  • 1 tbs. extra virgin olive oil

  • Salt


  • 1.

    Pre heat BBQ. Place 8 bamboo skewers in a glass of warm water.

  • 2.

    Remove all the meat from the bone of the leg of lamb and remove any excess fat or sinew. Cut meat into large cubes. Place in a large bowl with the 6 cloves of garlic, oregano, lemon, paprika and olive oil. Season very well with salt and pepper. Mix well with your hands and allow to marinade for 5 minutes. Place 5 cubes of meat onto each skewer.

  • 3.

    Meanwhile make the yoghurt sauce by mixing, yoghurt, cucumber, lemon, oil and salt together. Now make a quick salad, by lightly tossing tomatoes, cucumbers, fetta, mint and vinegar and oil.

  • 4.

    Place the pit breads on the BBQ for 1 minute on each side to warm up. Remove and wrap in foil. Now place the lamb skewers on the BBQ and cook for 8 minutes or to your liking. Turning the frequently.

  • 5.

    To serve, place a lamb skewer in each warm pita topped with the tomato salad and finished with the garlic yoghurt sauce.


TIP: To keep the pita breads warm place wrapped in foil on the coolest corner of the BBQ until ready to use.

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