If you’re craving a dish that bursts with vibrant Mediterranean flavors, you absolutely need to try this Lamb Souvlaki with Tzatziki and Greek Lemon Rice Recipe. Tender cubes of marinated lamb get grilled to perfection, soaking up a zesty blend of garlic, lemon, and oregano, while the cool tangy tzatziki and fragrant lemon-infused rice round out the meal for an unforgettable, well-balanced feast. It’s a burst of sunshine and warmth on your plate that’s as satisfying as it is simple to make.
Ingredients You’ll Need
This recipe shines because of its simple, fresh ingredients that each play a crucial role in building layers of flavor and texture. From succulent lamb to lively lemon zest and creamy tzatziki, every element is essential in bringing this soulful Greek meal to life.
- Boneless lamb leg (1.2 kg / 2.4 lb): Choose a good-quality cut with the fat trimmed for tender, juicy skewers.
- Cooking/kosher salt (1 tsp + 1 tsp): Enhances flavor and balances the tanginess throughout the dish.
- Black pepper (1/2 tsp): Adds a subtle kick and depth to the marinade.
- Extra virgin olive oil (1 tbsp + 3 tbsp): A key ingredient that binds the marinade and imparts a rich, fruity touch.
- Garlic cloves (5, finely minced): Provides an aromatic punch that pairs perfectly with lamb’s richness.
- Lemon juice (5 tbsp) and lemon zest (2 tsp): Deliver that bright, lively acidity that lifts the entire dish.
- Dried oregano (2 tsp): The classic herb that whispers Greek tradition in every bite.
- Fresh bay leaves (3, crushed) or dried (2 whole): Infuse the lamb with a subtle earthy complexity.
- White wine vinegar (1/3 cup): Adds gentle acidity that tenderizes the meat.
- Wooden or bamboo skewers (8–12): Soak in water beforehand to prevent burning on the grill.
- Pita bread (4–6): Soft, warm wraps that hold the souvlaki and all the garden-fresh fixings.
- Tzatziki: Creamy, cool yogurt and cucumber sauce essential for balance.
- Greek salad: Chopped small or shredded lettuce and tomato slices add crunch and freshness.
- Greek lemon rice: A fragrant, buttery side to complete this authentic meal.
How to Make Lamb Souvlaki with Tzatziki and Greek Lemon Rice Recipe
Step 1: Prepare the Marinade and Meat
Start by trimming any excess fat off the lamb leg and cutting it into 2.5cm (1-inch) cubes. In a bowl, combine minced garlic, fresh lemon juice, lemon zest, dried oregano, crushed bay leaves, white wine vinegar, olive oil, salt, and pepper. This marinade is the heart of your dish, infusing the lamb with bright, herby, and tangy flavors. Toss the lamb cubes thoroughly in the marinade, making sure every piece is coated, then cover and refrigerate for at least 2 hours, ideally overnight for maximum tenderness and flavor.
Step 2: Skewer the Lamb
Before threading the lamb onto the skewers, make sure to soak wooden or bamboo skewers in water for 30 minutes to prevent burning. Thread the marinated lamb cubes onto the skewers, packing them snugly but not too tight to allow even cooking. The skewers bring that authentic street-food charm and make grilling easier and more fun.
Step 3: Grill to Perfection
Heat your grill or grill pan over medium-high heat. Brush the grill grates with a little olive oil to prevent sticking. Cook the skewers for about 4-5 minutes on each side, turning gently to achieve beautiful grill marks and ensuring the lamb is cooked through but still juicy on the inside. The grilling process caramelizes the marinade, adding a delicious charred flavor that elevates the dish.
Step 4: Prepare the Greek Lemon Rice and Tzatziki
While your lamb grills, cook the Greek lemon rice separately by simmering rice with lemon juice, lemon zest, and a little butter or olive oil. This bright, fragrant side complements the grilled lamb perfectly. Don’t forget the tzatziki—if you’re making it fresh, combine yogurt, grated cucumber, crushed garlic, lemon juice, olive oil, and dill to create that luxuriously creamy sauce that cools and balances the meal.
How to Serve Lamb Souvlaki with Tzatziki and Greek Lemon Rice Recipe
Garnishes
A sprinkle of freshly chopped parsley or extra oregano on top of the lamb souvlaki adds a lovely herbal finish. Adding thinly sliced red onions or a few olives on the side can deepen the Mediterranean vibe. A drizzle of extra virgin olive oil over the rice or pita wraps makes everything shine more vividly.
Side Dishes
The beauty of the Lamb Souvlaki with Tzatziki and Greek Lemon Rice Recipe lies in its versatility. Pair it with a crisp Greek salad for freshness, roasted vegetables for warmth, or even grilled halloumi cheese to add a satisfying bite. Each side enhances the meal, giving you multiple dimensions of texture and flavor.
Creative Ways to Present
Transform this classic into a casual party platter by serving the lamb skewers with small bowls of tzatziki, plenty of pita, and the lemon rice alongside. Or, for a more intimate dinner, build individual plates layering the rice, lamb, salad, and tzatziki elegantly with lemon wedges. Wrap it all up in pita bread with the salad and sauce for a hands-on, flavorful meal that’s ideal any time of day.
Make Ahead and Storage
Storing Leftovers
Keep leftover lamb souvlaki in an airtight container in the refrigerator. The meat stays tender and flavorful for up to 3 days, so you can easily enjoy this delicious dish the next day without losing any of its magic.
Freezing
If you have extra marinated lamb or cooked skewers, freezing is your friend. Store the meat or cooked skewers in a freezer-safe container or bag for up to 3 months. Remember to separate the skewers with parchment to avoid freezing them stuck together.
Reheating
To reheat, gently warm the lamb skewers in a preheated oven at 180°C (350°F) for about 10 minutes or until warmed through. Alternatively, a quick toss on a hot grill or pan will revive that fresh grilled flavor. Reheat the lemon rice covered in the microwave or on the stovetop with a splash of water to keep it fluffy.
FAQs
Can I use other cuts of lamb for this recipe?
Absolutely! While lamb leg is perfect for tenderness and flavor, you can also use lamb shoulder or even lamb loin cubes. Just be mindful of cooking times; tougher cuts may need slower cooking or longer marination.
What if I don’t have skewers? Can I cook the lamb differently?
Yes, you can grill the marinated lamb cubes on a grill pan or broil them on a baking sheet if skewers aren’t available. Just be sure to turn frequently for even cooking and caramelization.
Is there a vegetarian alternative for this dish?
While classic lamb souvlaki centers on meat, you can swap lamb with marinated tofu or halloumi cubes grilled and served with tzatziki and lemon rice for a delicious vegetarian take.
Can I prepare the Greek lemon rice ahead of time?
Yes! The lemon rice holds up well in the fridge for a day or two. Reheat it gently with a splash of water to keep it light and fluffy before serving.
How long should I marinate the lamb for best results?
Ideally, marinate your lamb for at least 2 hours, but overnight is best if you have the time. The longer it soaks, the more tender and flavorful your souvlaki will be.
Final Thoughts
If you want to bring a taste of Greece into your kitchen, this Lamb Souvlaki with Tzatziki and Greek Lemon Rice Recipe is a shining star. It combines bright, bold flavors with simple cooking techniques to create a dish that feels both special and comforting. I promise, once you make it, you’ll be reaching for the skewers and tzatziki again and again, sharing that wonderful Greek zest with everyone at your table.
Print
Lamb Souvlaki with Tzatziki and Greek Lemon Rice Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 2 hours 30 minutes (including marinating time)
- Yield: 12 skewers
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
This classic Greek Lamb Souvlaki recipe features tender, marinated lamb cubes grilled to perfection on skewers. Infused with garlic, lemon, oregano, and fresh herbs, these flavorful lamb skewers are perfect served with pita bread, tzatziki, and Greek salad for an authentic Mediterranean meal.
Ingredients
For the Lamb Marinade
- 1.2 kg (2.4 lb) boneless lamb leg, fat trimmed, cut into 2.5 cm (1 inch) cubes (~900 g / 1.8 lb after trimming)
- 1 tsp cooking or kosher salt
- 1/2 tsp black pepper
- 1 tbsp extra virgin olive oil
- 5 garlic cloves, finely minced
- 5 tbsp lemon juice
- 2 tsp lemon zest
- 2 tsp dried oregano
- 3 fresh bay leaves, crushed by hand (or 2 dried bay leaves, kept whole)
- 1/3 cup white wine vinegar
- 3 tbsp extra virgin olive oil
- 1 tsp cooking or kosher salt
For Serving
- 8 – 12 wooden or bamboo skewers
- 4 – 6 pita bread
- 1 batch tzatziki sauce
- Greek salad (chopped small for stuffing) or shredded lettuce and tomato slices
- Greek lemon rice (optional, for serving plates instead of wraps)
Instructions
- Prepare the Marinade: In a large bowl, combine the minced garlic, lemon juice, lemon zest, dried oregano, crushed fresh bay leaves (or dried bay leaves), white wine vinegar, extra virgin olive oil, salt, and black pepper. Mix thoroughly to create a flavorful marinade.
- Marinate the Lamb Cubes: Add the trimmed lamb cubes to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, preferably overnight, to allow the flavors to deeply penetrate the meat.
- Assemble the Skewers: Remove the lamb from the marinade and thread the cubes evenly onto wooden or bamboo skewers, leaving a little space between pieces for even cooking.
- Grill the Lamb Souvlaki: Preheat a grill or grill pan over medium-high heat. Cook the lamb skewers for approximately 4-5 minutes per side or until they reach desired doneness and have a nice char. Remove from heat and let rest briefly before serving.
- Serve: Serve the lamb souvlaki hot with warm pita bread, a side of tzatziki, and Greek salad. Alternatively, present alongside Greek lemon rice for a plated meal. Enjoy the skewers wrapped or on the side as preferred.
Notes
- For best flavor, marinate the lamb for at least 4 hours or overnight.
- Soak wooden or bamboo skewers in water for 30 minutes prior to grilling to prevent burning.
- Adjust grilling time based on skewer thickness and preferred doneness.
- Use fresh herbs if possible for a more vibrant taste.
- Tzatziki sauce can be homemade or store-bought for convenience.
