Lamb souvlaki

Transport yourself to Greece with tender lamb, grilled Halloumi and fresh, cooling tzatziki. Serve with lemon wedges and warm pita bread to enjoy the full flavour of souvlaki.

  • 5 mins cooking
  • 1 hr marinating
  • Serves 6
  • Print


Yoghurt sauce
  • 200 gram greek-style yoghurt
  • 2 tablespoon finely chopped mint
  • 1 garlic clove, crushed
Lamb souvlaki
  • 2 lamb backstraps, trimmed, cut lengthways into 6 slices
  • 1 lemon, cut into 2cm wedges
  • 1/2 cup olive oil
  • juice and finely grated zest 1 lemon
  • 2 garlic cloves, crushed
  • 1 tablespoon dried oregano leaves
  • 2 180 gram packets haloumi cheese, cut into slices
  • 2 lebanese cucumbers, quartered, seeds removed, diced
  • 250 gram cherry tomatoes, quartered
  • lebanese bread, to serve


Lamb souvlaki
  • 1
    Thread each lamb slice onto a metal skewer and finish with a lemon wedge. Arrange in a shallow dish.
  • 2
    In a bowl, mix together half the oil, lemon juice and zest, garlic cloves and oregano. Pour over lamb, turning to coat. Chill, covered, 1 hour.
  • 3
    To make yoghurt sauce: combine yoghurt, mint and garlic in a small bowl. Cover and chill until ready to serve.
  • 4
    Preheat barbecue on high. Cook lamb skewers 2-3 minutes each side, brushing regularly with marinade, until golden brown. Meanwhile, cook haloumi slices on the plate 2 minutes each side until golden.
  • 5
    Combine cucumber and tomato in a small bowl. Drizzle with remaining oil and season to taste.


You can prepare the lamb skewers to marinating stage the day before. Keep covered in the fridge until ready to use.

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