Lamb Souvlaki with Yoghurt-Garlic Sauce
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 17 Jan 2026
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This vibrant lamb souvlaki is a high-protein Mediterranean classic that brings the bright, fresh flavours of a Greek summer to your dinner table. Succulent cubes of lamb leg are marinated in a fragrant blend of oregano and garlic before being charred on skewers alongside sweet peppers and red onions. The combination of tender meat and blistered vegetables provides a wonderful texture that is both satisfying and lean.
Perfect for a nutritious midweek meal or a weekend barbecue, these skewers are served with a unique cucumber-infused yogurt sauce that adds a cooling, zesty finish. By using non-fat Greek yogurt and whole-wheat pitas, this dish remains a healthy, balanced option for those seeking a protein-rich diet without sacrificing flavour. Serve immediately while the lamb is juicy and the pitas are warm.
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Ingredients for Lamb Souvlaki with Yoghurt-Garlic Sauce
2 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh garlic
1 1/2 teaspoons oregano
3/4 teaspoons freshly ground black pepper
3/8 teaspoons kosher salt
350g lamb, cut from the leg into 12 equal-sized cubes
2 yellow peppers, cored and cut into 1-inch strips
1 red onion, cut into 8 pieces
16 cherry tomatoes
Vegetable-oil cooking spray
4 whole-wheat pitas
2 cucumbers, peeled and chopped
1 fresh tbsp lemon juice
180ml nonfat Greek-style yoghurt (such as Total brand)
1 teaspoon chopped fresh garlic
How to make Lamb Souvlaki with Yoghurt-Garlic Sauce
For souvlaki, mix first 5 ingredients to make a marinade and set aside. Distribute lamb, peppers, onion and tomatoes among 8 skewers. Place in a large shallow pan with marinade. Cover and refrigerate at least 3 hours, rotating skewers once. Heat a gas grill to medium, or use a charcoal grill and allow the coals to turn a light-ash colour. Coat grill with cooking spray. Grill until lamb is medium rare and lightly charred, 5 to 8 minutes. Rotate to cook evenly. To cook in oven, grill on metal skewers 6 minutes, rotating until evenly browned. Grill or toast pitas. For sauce, puree cucumbers and a pinch of salt in a food processor. Place in a fine-screen colander and squeeze out the juice. Reserve juice and discard pulp. Whisk cucumber and lemon juices in a bowl with yoghurt. Mix in garlic; season with salt and pepper. Serve with pitas and skewers.
Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.
Article history
The information on this page is peer reviewed by qualified clinicians.
17 Jan 2026 | Originally published
Authored by:
UK recipe editors
Peer reviewed by
UK recipe editors

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