Lamb Souvlaki with Tzatziki

Serves 4

Prep Time 10 minutes plus marinating time

Cook Time 15 minutes


For the lamb

650g lamb neck fillet (alternatively, you could use diced leg or shoulder, threaded onto skewers)
4 garlic cloves, crushed
2 tablespoons lemon juice
1 teaspoon ground cumin
1 tablespoon dried oregano
4 tablespoons olive oil

For the tzatziki

500g natural Greek yoghurt
A handful mint leaves, finely sliced
1-2 cloves garlic, crushed
½ cucumber, seeds removed and sliced
2 tablespoons lemon juice



This simple souvlaki recipe is great with pork too, although lamb tends to stay juicier on the grill. It’s super summery served with a simple tzatziki and flatbreads, although pitta would work just as well. A Greek salad with olives and feta would be lovely as a side dish.

Lamb Souvlaki 1.jpg

1. Combine the garlic, lemon juice, cumin, oregano and olive oil with some salt and pepper and rub all over the lamb. Set aside to marinate for 30 minutes to an hour.

Lamb Souvlaki Marinating.jpg

2. Combine all the ingredients for the tzatziki, season with salt and pepper and set aside.


3. Light two of the Jupiter Outback BBQ gas burners and turn to high heat. Once hot, place the lamb on the grill and cook, turning every so often for around 15 minutes, or until cooked to your liking.

Lamb Souvlaki Cooking .jpg

4. Set the lamb aside to rest for 5-10 minutes. Slice and serve with pitta or flatbread, the tzatziki and some salad.

About the recipe author

Helen Graves The Author

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook  using lots of spices, fresh herbs and BBQ techniques