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Lamb Souvlaki with Garlicky Tzatziki

Lamb Souvlaki With Garlicky Tzatziki - Parents Canada


Lamb souvlaki - lamb souvlaki with garlicky tzatziki 

You’ll need bamboo or metal skewers to make these kabob-style souvlaki; the remaining ingredients can be prepped a day or so in advance, so dinner can come together quickly when it’s time to eat.


  • 1 lb. (454 g) lamb leg, steak or stewing meat
  • 3 tbsp (45 ml) olive oil
  • juice of half a lemon (about 2 tbsp)
  • 2–3 garlic cloves, crushed
  • 2 tsp (10 ml) chopped fresh rosemary, thyme or oregano
  • salt and freshly ground black pepper
  • 1 red, yellow or orange bell pepper, cored and cut into 1-inch pieces
  • 1 red onion, cut into 1-inch chunks
  • Garlicky Tzatziki

  • 1/2 English cucumber
  • 1–2 cups (250–500 ml) plain Greek yogurt
  • 2 tbsp (30 ml) lemon juice
  • 2 garlic cloves, crushed
  • pinch of salt
  • Directions

    1. In a medium bowl or heavy-duty resealable bag (set inside a cannister), combine the lamb, olive oil, lemon juice, garlic, rosemary, salt and pepper. Stir to combine everything well—or seal the bag and squish it around so that everything is well coated. Refrigerate for an hour, or overnight.
    2. To make the tzatziki, coarsely grate the cucumber onto a double layer of paper towel; let it sit for a minute, then gather up into a bundle and squeeze out as much liquid as you can. Transfer the grated cucumber to a medium bowl and stir in the yogurt, lemon juice, garlic and salt. Cover and refrigerate for an hour, or up to three days.
    3. When you’re ready to make the souvlaki, soak a dozen bamboo skewers in water for at least 20 minutes. Thread chunks of onion, pepper and lamb onto the skewers, leaving room at one end for a handle, while you preheat your grill to medium-high. If you like, wrap the handle end of the bamboo skewers in foil to prevent them from burning. Grill for 5 to 7 minutes, turning often, until charred and cooked through. Serve warm, with tzatziki.

    Serves 6.


    Originally published in ParentsCanada magazine, June/July 2014.

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