Lemony Yogurt Lamb Souvlaki

A simple weeknight dinner served on pita with cucumber mint salad.

Prep Time20 minsCook Time10 minsTotal Time30 mins
 3 tbsp (45 mL) extra virgin olive oil, divided
 1 tbsp (15 mL) white wine vinegar
 1 cup (250 mL) 2% Greek yogurt
 ¼ cup (50 mL) lemon juice
 2 tbsp (30 mL) dried oregano
 1 garlic clove, minced
 1 ½ lbs (750 g) cubed Ontario lamb
 8 wooden skewers, soaked in water
 4 Greek-style pitas
 1 cucumber, cut into thin slices
 3 tbsp (45 mL) chopped mint
 1 small red onion, sliced
 Salt and pepper
Steps:
1

In a bowl stir together, 2 tbsp (30 mL) extra virgin olive oil, vinegar, yogurt, lemon juice, oregano, garlic and ¾ tsp (4 mL) salt and ½ tsp (2 mL) pepper.

2

In a large freezer bag combine lamb and half the yogurt mixture. Refrigerate for 30 minutes and up to 24 hours. Cover remaining yogurt mixture and set aside in the fridge.

3

Preheat a lightly oiled BBQ to medium-high heat. Pat lamb dry and thread onto skewers. Brush with 1 tbsp (15 mL) extra virgin olive oil and season with salt and pepper. Arrange the skewers in a single layer and grill for 10 minutes, turning occasionally.

4

During the last 2 minutes, toast the Greek-style pitas, if desired. Meanwhile, toss the cucumber, mint, red onion and ½ tsp (2 mL) salt in a bowl.

5

To serve, divide pitas between plates. Top with cucumber salad, lamb kebabs and drizzle with remaining yogurt sauce. Serve immediately.

Cook's Notes:
6

Serves 4

For indoor cooking, sear kebabs in batches in a large skillet. Transfer seared skewers to an oven preheated to 350˚F; cook for 12-15 minutes until medium or cooked to desired doneness.

Category

Back to Search

BrowseCategories
AppetizerBreakfastDinnerLunch

Recent Recipes

Stuffed Pork Loin
Stuffed Meatballs
Stuffed Flank Steak with Blue Cheese and Bacon
Lamb and Feta Strudel
Split Roasted Chicken

Ingredients

 3 tbsp (45 mL) extra virgin olive oil, divided
 1 tbsp (15 mL) white wine vinegar
 1 cup (250 mL) 2% Greek yogurt
 ¼ cup (50 mL) lemon juice
 2 tbsp (30 mL) dried oregano
 1 garlic clove, minced
 1 ½ lbs (750 g) cubed Ontario lamb
 8 wooden skewers, soaked in water
 4 Greek-style pitas
 1 cucumber, cut into thin slices
 3 tbsp (45 mL) chopped mint
 1 small red onion, sliced
 Salt and pepper

Directions

Steps:
1

In a bowl stir together, 2 tbsp (30 mL) extra virgin olive oil, vinegar, yogurt, lemon juice, oregano, garlic and ¾ tsp (4 mL) salt and ½ tsp (2 mL) pepper.

2

In a large freezer bag combine lamb and half the yogurt mixture. Refrigerate for 30 minutes and up to 24 hours. Cover remaining yogurt mixture and set aside in the fridge.

3

Preheat a lightly oiled BBQ to medium-high heat. Pat lamb dry and thread onto skewers. Brush with 1 tbsp (15 mL) extra virgin olive oil and season with salt and pepper. Arrange the skewers in a single layer and grill for 10 minutes, turning occasionally.

4

During the last 2 minutes, toast the Greek-style pitas, if desired. Meanwhile, toss the cucumber, mint, red onion and ½ tsp (2 mL) salt in a bowl.

5

To serve, divide pitas between plates. Top with cucumber salad, lamb kebabs and drizzle with remaining yogurt sauce. Serve immediately.

Cook's Notes:
6

Serves 4

For indoor cooking, sear kebabs in batches in a large skillet. Transfer seared skewers to an oven preheated to 350˚F; cook for 12-15 minutes until medium or cooked to desired doneness.

Lemony Yogurt Lamb Souvlaki
IngredientsDirections