Greek · main

Lamb Souvlaki with Tzatziki

Name: Lamb Souvlaki with Tzatziki
Prep time: 25 min
Total time: 2 h 30 min
Cuisine: Greek
Ingredients: boneless lean lamb stew meat — 907 g; olive oil — 54 g; lemon juice — 44 g; garlic — 15 g; dried leaf oregano — 4 g; salt — 7 g; freshly ground black pepper — 3 g; red onion — 110 g; nonfat plain yogurt — 237 g; english cucumber — 100 g; dill — 4 g; whole wheat pita breads — 400 g; tomato — 120 g

Lamb Souvlaki with Tzatziki reads citrus 5.6, sourness 5.2 and umami 4.4 on Palate's 0–10 flavor X-ray — a Greek main, about 2 hr 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 5.0 / 10
Sweet & Fruity — 3.1 / 10
Sour & Bright — 7.1 / 10
Bitter & Earthy — 2.6 / 10
Rich & Fat — 4.8 / 10
Aromatic & Spice — 4.3 / 10

The measured notes (of 18)

Citrus 5.6 · Sourness 5.2 · Umami 4.4 · Richness 4.4 · Salinity 4.1 · Allium 3.9 · Herbaceous 3.0 · Fruity 2.5 · Earthy 2.3 · Sweetness 2.0 · Funk & Ferment 1.7 · Nutty 1.6 · Warm Spice 1.5 · Bitterness 1.3 · Floral 1.1 · Heat 0.5

What's in it (13)

boneless lean lamb stew meat — 907 g
olive oil — 54 g
lemon juice — 44 g
garlic — 15 g
dried leaf oregano — 4 g
salt — 7 g
freshly ground black pepper — 3 g
red onion — 110 g
nonfat plain yogurt — 237 g
english cucumber — 100 g
dill — 4 g
whole wheat pita breads — 400 g
tomato — 120 g

Time & effort: about 2 hr 30 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 193.8 kcal, 14.8 g protein, 9 g fat, 13.6 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

In a large bowl, whisk together the olive oil, 2 tablespoons of the lemon juice, 4 cloves of the minced garlic, the oregano, 1 teaspoon of the salt, and the pepper; add the lamb cubes and toss until every piece is coated.
Cover and refrigerate the lamb in its marinade for at least 2 hours, or up to overnight, so the garlic and lemon can work into the meat.
While the lamb marinates, make the tzatziki: stir together the grated (and well-squeezed) cucumber, the yogurt, the remaining clove of garlic, the remaining tablespoon of lemon juice, the dill, and 1/4 teaspoon of the salt in a medium bowl; cover and refrigerate until serving.
Thread the marinated lamb and red onion chunks onto 8 skewers, alternating pieces so the onion bastes the meat as it grills.
Heat a grill or grill pan to high and brush the grates lightly with oil.
Grill the skewers, turning every 2-3 minutes, until the lamb is charred in spots and reaches 135 F for medium-rare (145 F for medium), 8-10 minutes total.
Transfer the skewers to a plate, tent loosely with foil, and let rest 5 minutes — the temperature will climb a few degrees as it rests.
While the lamb rests, warm the pita breads directly over the grill or in a dry skillet until soft and lightly charred in spots, about 30 seconds per side.
Season the rested lamb with a pinch more salt to taste, slide it off the skewers onto the warm pita, top with sliced tomato and a generous spoonful of tzatziki, and serve the rest of the tzatziki alongside.

Dishes with a similar flavor shape

Grilled Lamb Kebabs with Tzatziki — Greek
Lamb Kofta with Cucumber Tomato Salad — Middle Eastern
Grilled Halloumi Gyros with Tzatziki — Greek
Chicken Enchiladas Verde — Mexican
Classic Chicken Souvlaki Skewers — Greek

Keep reading: what citrus, sourness, umami mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.