Greek Lamb Souvlaki With A Garlic Yogurt Dip

One of our most ordered meals at our favorite Greek restaurant has to be Greek Lamb Souvlaki . No one complains; everyone is smiling, and we’re all so full we barely walk out—maybe even roll out. This lamb souvlaki recipe brings that same joy to your kitchen, with tender, flavorful lamb skewers served alongside a creamy garlic yogurt sauce that’s impossible to resist.

What Makes This Recipe Work
What Goes Into Greek Lamb Souvlaki
How To Make Greek Lamb Souvlaki
Tips To Making Greek Lamb Souvlaki
Recipe FAQ’s
Greek Lamb Souvlaki with a Garlic Yogurt Dip Recipe

What Makes This Recipe Work

This Greek Lamb Souvlaki recipe works because the lamb stays tender and juicy while packing big, herb-filled flavor. The marinade, full of garlic, lemon, and Mediterranean spices, gives each skewer a beautifully aromatic taste that tastes straight from a Greek taverna.

Paired with the creamy garlic yogurt sauce, every bite is perfectly balanced between smoky, savory meat and cool, tangy creaminess. Serve it with pita, salad, or roasted veggies, and you’ve got a meal that’s simple enough for weeknights but impressive enough for entertaining.

What Goes Into Greek Lamb Souvlaki

Top shot of ingredients: pita bread, lean lamb, cherry tomatoes, kalamata olives, cucumber, red bell pepper, onion,parsley, feta cheese, greek yogurt, lemon juice, thyme, dried oregano, pepper, red wine vinegar, dried dill, sea salt, garlic, olive oil, and wooden skewers. - 2

This Greek Lamb Souvlaki recipe is full of fresh, vibrant flavors that transport you straight to a taverna in Greece. Here’s a look at the key ingredients that make this dish shine:

Lamb: Tender, lean lamb cut into cubes forms the heart of these skewers, ensuring juicy, flavorful bites.
Garlic: Crushed garlic infuses both the marinade and the creamy garlic yogurt sauce with aromatic punch.
Greek Yogurt: Fat-free Greek yogurt is the base of the garlic yogurt sauce, adding tangy creaminess that complements the smoky lamb.
Lemon Juice: Freshly squeezed lemon brightens the marinade, balancing the rich flavors of the lamb and herbs.

Note: Please see recipe card at the bottom for a full list of ingredients with measurements.

How To Make Greek Lamb Souvlaki

Marinated the lamb with olive oil, thyme, parsley, oregano, crushed garlic, and lemon juice. - 3

Marinate the Lamb: Combine olive oil, thyme, parsley, oregano, crushed garlic, and lemon juice. Toss the lamb cubes in the mixture until evenly coated, cover, and refrigerate for 2–4 hours or overnight for deeper flavor.

Threaded the lamb, red onion, and bell pepper onto each skewer - 4

Prepare the Skewers: Soak wooden skewers in water for 30 minutes to prevent burning. Thread the lamb, red onion, and bell pepper onto each skewer, alternating pieces, and sprinkle with a pinch of salt.

Cook the Lamb: Heat a skillet, griddle, or barbecue over medium heat. Grill the skewers for 15–20 minutes, turning once, until browned, slightly crispy, and cooked to your desired doneness.

Brushing pita halves with olive oil. - 6

Warm the Bread: Heat a separate grill pan over low-medium heat. Brush pita halves with olive oil and toast two at a time, flipping once until heated through and lightly golden.

Combined grated cucumber, crushed garlic, dill, Greek yogurt, lemon juice, and a pinch of salt in a bowl. - 7

Make the Garlic Yogurt Sauce: In a bowl, combine grated cucumber, crushed garlic, dill, Greek yogurt, lemon juice, and a pinch of salt. Mix well and adjust lemon juice to taste. Set aside.

Close-up shot of Greek Lamb Souvlaki with a Garlic Yogurt Dip. - 8

Toss the Greek Salad: Combine tomatoes, cucumber, red onion, Kalamata olives, feta, olive oil, red wine vinegar, oregano, and salt in a bowl. Toss gently until evenly coated and flavors are blended.

This Greek Lamb Souvlaki pairs perfectly with Beef and Pumpkin Shepherd’s Pie , adding a hearty, comforting side that contrasts the smoky lamb. A fresh Greek Salad with cherry tomatoes, cucumber, olives, and feta brings bright, crisp flavors that balance the richness of the skewers.

For a touch of indulgence, serve alongside Crispy Parmesan Asparagus with Garlic Butter , giving the meal a garlicky, cheesy crunch that elevates every bite. These three sides create a well-rounded, flavorful feast perfect for entertaining or a special weeknight dinner.

Tips To Making Greek Lamb Souvlaki

Marinate the lamb for at least 2 hours, or overnight if you have the time, to let the flavors fully penetrate the meat.
Soak wooden skewers in water for 30 minutes before grilling to prevent them from burning.
Use high heat on your grill, skillet, or griddle to get a nice char on the lamb while keeping it juicy inside.
Don’t overcook the lamb — it’s best served medium-rare to medium for tender, flavorful bites.

Yes! You can cook the skewers on a stovetop skillet or griddle pan over medium-high heat. Just make sure to turn them halfway for an even sear.

Absolutely! Leg or shoulder cuts work well. Just make sure they are cut into 1½-inch cubes so they cook evenly.

While the lamb is delicious on its own, the garlic yogurt sauce adds creamy tanginess that perfectly balances the smoky, herby flavors. It’s highly recommended!

Karina in a white and black dress with her hair blowing back, standing in front of her cooktop, cooking salmon in a pan - 10

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Souvlaki Skewers:

▢ 1/4 cup olive oil
▢ 2 tablespoons fresh thyme coarsely chopped or 1 teaspoon dried thyme
▢ 2 tablespoons parsley coarsley chopped
▢ 1 teaspoon dried oregano
▢ 2 cloves garlic crushed
▢ 1 medium lemon juiced
▢ 2 lbs lean lamb diced into 1 1/2-inch cubes
▢ 1 medium red onion cut into 1 1/2 inch pieces
▢ 1 medium red capsicum/bell pepper cut into 1 1/2 inch pieces
▢ 8 wooden skewers or metal
▢ 1 pinch sea salt and ground pepper

Additional

▢ 4 small pita bread, halved or 8 small Tortillas
▢ 1 tablespoon olive oil
▢ 1 pinch salt

Garlic Yogurt Sauce:

▢ 1/2 medium cucumber finely grated
▢ 1 clove garlic crushed
▢ 1/2 teaspoon dried dill
▢ 1 cup fat free Greek Yogurt
▢ 1 squeeze lemon juice
▢ 1 pinch sea salt to taste
▢ 1 cup Cherry Tomatoes
▢ 1 medium red onion thinly sliced
▢ 1 medium cucumber sliced
▢ 2 tablespoons Kalamata olives pitted and sliced
▢ 3 1/2 oz Feta cheese reduced fat
▢ 1 tablespoon olive oil
▢ 1 teaspoon red wine vinegar adjust to your tastes
▢ 1/2 teaspoon dried oregano
▢ 1 pinch sea salt to taste

Instructions

For the Souvlaki:

Combine the oil together with the herbs and spices, garlic and lemon juice; whisk well and mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2-4 hours (or over night for a deeper flavour).
Soak wooden skewers in water for 30 minutes (to prevent burning). Assemble the skewers alternating with 1 piece of onion, 1 piece of capsicum, and 1 piece of lamb. Repeat until all skewers are full. Sprinkle salt over the skewered lamb.
Heat a skillet/frying pan, griddle pan or barbecue, and cook the lamb for 15 – 20 minutes; turning once throughout cooking time until browned and crispy on both sides and cooked to your liking.
Heat a separate Grill pan on low-medium heat; brush with oil and place bread (two at a time) onto pan; flipping once until heated through.

Garlic Yogurt Dip:

Combine all ingredients together and mix until combined. Squeeze over some lemon juice (about 1/2 teaspoon or more) and set aside.
Combine all ingredients into a bowl and mix them through until well combined.

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.