Lamb souvlaki

Lamb souvlaki



Prep Time


Cook Time



600 g lean lamb leg steak

1 tbsp olive oil

1 tbsp dried oregano

2 tbsp lemon juice

4 tbsp low fat Greek style natural yoghurt

lemon wedges to serve


  • Cut lamb into 2.5cm cubes. Toss lamb cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
  • Thread the lamb onto the skewers. Preheat the barbecue char-grill plate to hot before adding the lamb skewers.
  • Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking.
  • Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
  • Serve with the yoghurt and lemon wedges.


  • Replace the lamb leg steaks with lean round or topside steaks with lamb fillet/tenderloin, lamb eye of shortloin/backstrap if you like.
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