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Lemony Yogurt Lamb Souvlaki

Prep Time20 minsCook Time10 minsTotal Time30 mins

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

 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

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.


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.


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.


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.


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

Cook's Notes:

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.