Barbecue Lamb Souvlaki

    3 hours 50 minutes

    This Greek meal is a regular in our family. It's very good served with a Greek salad and rice pilaf.

    92 people made this

    Serves: 8 

    • 1 kg lamb, cut into 2cm square cubes
    • 1/2 cup olive oil
    • 1 cup red wine
    • 1 teaspoon salt
    • freshly ground black pepper to taste
    • 1 teaspoon dried oregano
    • 1 tablespoon dried mint, crushed
    • 1 clove garlic, chopped
    • 4 cups plain yoghurt
    • 1 cucumber, grated
    • 4 cloves garlic, minced
    • 2 tablespoons olive oil
    • 1/2 teaspoon dried dill
    • salt and pepper to taste
    • 8 pita bread rounds
    • 2 tablespoons olive oil
    • 1 red onion, thinly sliced
    • 1 tomato, thinly sliced

    Preparation:30min  ›  Cook:20min  ›  Extra time:3hours marinating  ›  Ready in:3hours50min 

    1. Place lamb in a large bowl. Add 1/2 cup 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 bbq and lightly oil grate. In a small bowl, combine yoghurt, cucumber, minced garlic and 2 tablespoons olive oil. Season with dill, salt and pepper; set aside.
    3. Thread meat onto skewers. Bbq 10 minutes, turning once. Lightly sprinkle pita bread with olive oil and place on bbq until warm, about 1 minute. Serve meat on pita bread along with sliced red onion, sliced tomato and yoghurt sauce.

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    Reviews in English (61)


    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 USA and 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 USA and Canada)


    i made this for dinner tonight and thought it was missing something...then i saw the comment about adding the lemon juice to the marinade and realized that was what was missing! i made it w/chicken and it was great (once it threw it all back on the skillet and cooked it again w/lemon juice). so dont forget to add 1/2 cup of lemon juice! i used marsala wine too, because it's the only red wine i had in the house.  -  24 Sep 2002  (Review from Allrecipes USA and Canada)