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

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

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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

1. 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.

2. 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.

3. 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.

4. 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.

5. 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.

6. 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.