Lamb Souvlaki with Tzatziki

Aussies may love their lamb, but the Greek's are famous for it. These lamb skewers are marinated in a classic Greek-inspired marinade of olive oil, rosemary, and fresh lemon. Fire up the BBQ and serve simply with Tzatziki and lemon wedges.

Close up of lamb skewers with lemon wedges and tzatiki on a light marble table


Prep time 25 minutes (plus marinating)

Cook 10 minutes  


  • 1 kg (2 packets) boneless diced lamb neck
  • 100 ml extra virgin olive oil
  • 1 red onion, coarsely chopped
  • 3 garlic cloves, crushed
  • 1½ teaspoons dried oregano (preferably Greek rigani)
  • 1 teaspoon finely chopped thyme
  • ½ teaspoon sweet smoked paprika
  • Lemon wedges, to serve


  • 1 Lebanese (short) cucumber, halved lengthways and seeds scooped out
  • 375 g Greek-style natural yoghurt
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, finely chopped
  • 1 tablespoon red wine vinegar, or to taste 

Serving suggestion: rice and chopped salad of baby cos (romaine) lettuce, Lebanese (short) cucumber, radishes, red onion, mint, dill and kalamata olives 

NOTES: If you are using bamboo skewers, soak them in water for 20 minutes to prevent them from burning during cooking.  

1. Combine the lamb, olive oil, onion, garlic, herbs and paprika in a bowl, season generously with freshly ground black pepper and mix well to coat the lamb thoroughly. Cover and refrigerate for at least 4 hours or overnight, to deepen the flavours.

2. To make the tzatziki, grate the cucumber, put it in a sieve with a sprinkling of salt to help draw out the liquid and set it aside for 10 minutes to drain. Squeeze out any excess liquid and put the cucumber in a bowl with all of the other ingredients, stirring to combine. Season with salt and pepper. Cover and refrigerate until required.

3. Drain the lamb from the marinade and thread it onto skewers, without packing it too closely, then season with salt.

4. Heat a barbecue or chargrill pan to high heat (a coal barbecue will give the best flavour). Grill the lamb skewers, turning occasionally, for 8–10 minutes (5–6 minutes for smaller skewers) until well browned but still a little pink in the centre. Serve with lemon wedges, tzatziki and Greek rice.