Lamb Souvlaki Recipe

Name: Lamb Souvlaki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 None lamb shoulder fillets, trimmed, each cut lengthwise into 6 slices; 2 None lemons, 1 cut into 3/4 inch wedges, 1 zested and juiced; 1 tbsp dried oregano; 1/2 cup olive oil; 3 cloves garlic, minced; 3/4 cup Greek yogurt; 2 tbsp fresh mint leaves, finely chopped; 2 None cucumbers, quartered, deseeded, diced; 9 oz cherry tomatoes, quartered; 13 oz halloumi cheese, sliced; None None flatbread, to serve

Servings: persons

2 None lamb shoulder fillets, trimmed, each cut lengthwise into 6 slices
2 None lemons, 1 cut into 3/4 inch wedges, 1 zested and juiced
1 tbsp dried oregano
1/2 cup olive oil
3 cloves garlic, minced
3/4 cup Greek yogurt
2 tbsp fresh mint leaves, finely chopped
2 None cucumbers, quartered, deseeded, diced
9 oz cherry tomatoes, quartered
13 oz halloumi cheese, sliced
None None flatbread, to serve

1
Thread each piece of lamb in a zigzag onto a metal skewer. Top with a lemon wedge. Arrange in a shallow dish.
2
Whisk together lemon zest, lemon juice, oregano, 2 tbsp oil and 2 cloves garlic. Pour over lamb, turning to coat. Chill, covered, for 1 hour.
3
In a small bowl, combine yogurt, mint and remaining garlic. Cover and chill until ready to serve. Mix cucumbers and tomatoes in a separate bowl. Drizzle with remaining oil and season to taste. Set aside.
4
Heat 2 frying pans over high heat. In 1 pan, cook lamb skewers for 2-3 mins per side, brushing regularly with marinade, until golden brown. Meanwhile, cook halloumi in the other pan for 2 mins per side, or until golden.
5
Serve lamb and halloumi with yogurt dressing, cucumber salad and flatbread.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 None lamb shoulder fillets, trimmed, each cut lengthwise into 6 slices, 2 None lemons, 1 cut into 3/4 inch wedges, 1 zested and juiced, 1 tbsp dried oregano, 1/2 cup olive oil, and more.

Yes, Lamb Souvlaki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Souvlaki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions