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Greek lamb salad souvlaki


  • For the dressing

  • 5g picked oregano leaves

  • Grated zest and juice of ½ lemon

  • 100ml olive oil

  • Salt and pepper

  • For the feta tzatziki

  • 100g feta, crumbled

  • 150g thick Greek yoghurt

  • 4cm piece cucumber, roughly chopped

  • Handful mint leaves

  • 1 clove of garlic, crushed

  • Freshly ground black pepper

  • For the lamb

  • 500g lamb fillet, or lamb leg steaks

  • ½ tsp cumin

  • ½ tsp coriander

  • Pinch chilli

  • 3 tomatoes, sliced into thin wedges

  • 1 small red onion, finely sliced

  • Handful pitted kalamata olives

  • Handful flat leaf parley leaves

  • 4-8 pieces flat bread, depending on size


  • For the dressing:

  • 1.

    Place all of the ingredients in a small blender and blitz until the oregano is finely chopped.

  • For the tzatziki:

  • 1.

    Blend all of the ingredients until you have a creamy consistency. Season with salt if needed.

  • For the lamb:

  • 1.

    Slice the lamb into thin strips, and toss in the spices, seasoning and a little olive oil. Heat a frying pan until it is really hot, add a trickle of oil and then fry the lamb for just a minute or so. Add the tomato, onion and olives, and toss around until heated through. Spoon in some of the dressing.

  • 2.

    Heat the flat bread either by holding with a pair of tongs over the hob gas flame, or in the oven/microwave.

  • 3.

    Spread some of the feta tzatziki on the bread and then a portion of the lamb followed by a scattering of flat leaf parsley. Wrap or fold to secure, slice in half and serve drizzled with some additional dressing.

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