Lamb Souvlaki with Greek Salad & Tzatziki

Lamb Souvlaki with Greek Salad & Tzatziki

Lamb Souvlaki with Greek Salad & Tzatziki

Cook Time
20 Minutes
Marinated lamb kebabs flavoured with lemon, olive oil, Mint, Garlic, Rosemary and Oregano, served with a tasty Greek salad and refreshing tzatziki. A real treat for all lovers of Greek food, perfect for summer nights.

  • 3 tablespoons olive oil

  • 2 teaspoon Lamb Seasoning

  • Zest and juice of 1 lemon

  • 450 gram (1 pound) lamb leg steaks. diced


  • 1 green pepper, sliced

  • 8 cherry tomatoes, quartered

  • ½ cucumber, cut into chunks

  • 175 gram (6 ounce) feta cheese, cubed

  • 25 gram (1 ounce) black olives, sliced

  • Chilli Flakes , pinch

  • 1 teaspoon Mixed Spice

  • 1 tablespoons extra-virgin olive oil


  • 200 gram Greek yoghurt

  • Zest and juice of 1 lemon

  • 1 teaspoon Mint Herb

  • ¼ cucumber, grated

  • Schwartz Sea Salt and Black Pepper to season

  • Wooden skewers, soaked to prevent burning


  • 1 Blend together the olive oil, Lamb Seasoning, lemon zest and juice in a large bowl. Add the diced lamb and toss to coat evenly in the marinade. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
  • 2 For the Greek salad, combine the green pepper, tomatoes, cucumber, feta and black olives together in a bowl. Sprinkle over the Chillies, Mixed Herbs, drizzle with the olive oil and stir through.
  • 3 To make the tzatziki, fold the Greek yoghurt, lemon zest and juice, Mint and cucumber together. Season to taste and set aside in the refrigerator until ready.
  • 4 Remove the lamb from the marinade and thread onto skewers. Pre-heat the grill (or barbecue) to a medium-high heat. Grill the kebabs for 15-20 minutes, turning occasionally, or until cooked to your liking.
  • 5 Serve the lamb souvlaki with the Greek salad and tzatziki.