Lamb souvlaki

Lamb souvlaki

Preparation Time: Cook Time:

Ingredients / serves 4

  • 600 g lean lamb leg steak
  • 1 tbsp olive oil
  • 1 tbsp dried oregano
  • 2 tbsp lemon juice
  • 4 tbsp low fat Greek style natural yoghurt
  • lemon wedges to serve


Cut lamb into 2.5cm cubes. Toss lamb cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
Thread the lamb onto the skewers. Preheat the barbecue char-grill plate to hot before adding the lamb skewers.
Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking.
Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
Serve with the yoghurt and lemon wedges.

Essential Tips

  • Replace the lamb leg steaks with lean round or topside steaks with lamb fillet/tenderloin, lamb eye of shortloin/backstrap if you like.

Lamb souvlaki

Lamb souvlaki
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