Lamb Souvlaki with Mint Yoghurt

By June 5, 2017June 29th, 2020Lamb

Lemon and herb infused lamb



Prep time

20 Minutes plus

30 Minutes Marinating

Cooking time

8 Minutes


  • 2-3 lamb steaks
  • 1 tablespoon lemon juice
  • Zest of ¼ lemon
  • ½ teaspoon of Italian herbs
  • Sea salt flakes
  • 1 teaspoon olive oil
  • 3 Baby cos lettuce leaves
  • 2 slices of red onion
  • ½ Lebanese cucumber sliced
  • 4 Kalamata olives, sliced
  • 1 slice Feta cheese
  • 3 cherry tomatoes, halved
  • 1 Pitta bread or wrap *optional

Minted Yoghurt

  • ½ small tub of Greek yoghurt
  • 1 teaspoon white wine vinegar
  • 1 clove garlic, crushed
  • 2-3 tablespoons chopped fresh mint

Combine all ingredients in a small bowl. Refrigerate for 30 Minutes


  • Make yoghurt as above
  • Soak 3 wooden skewers in water for 30 minutes (to prevent burning while cooking)
  • Cut lamb into cubed pieces and place in a zip lock bag with the herbs, salt, lemon juice and zest. Rub into the lamb and refrigerate for 30 minutes
  • Thread lamb onto the wooden skewers then cook on a hot grill for 3-5 minutes, turning to brown
  • Place the lettuce leaves in middle of plate and arrange the lamb skewers on top
  • Arrange the salad to the side of plate

  Serve with minted yoghurt and *pita bread or tortilla wrap if preferred

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