Oven-Baked Lamb Souvlaki with Tzatziki and Lemon Potatoes

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-05-27 · Updated 2026-05-27

Tender marinated lamb cubes roasted with traditional Greek herbs, served alongside roasted lemon potatoes and a refreshing cucumber tzatziki sauce. This greek-inspired lamb (mediterranean herbs) ready in about 75 minutes pairs lamb shoulder, cubed, olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lb lamb shoulder, cubed
• 4 tbsp olive oil
• 3 tbsp lemon juice
• 2 tsp dried oregano
• 3 cloves garlic cloves, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1.5 lb potatoes, peeled and quartered
• 1 cup Greek yogurt
• 1/2 cup cucumber, grated and drained
• 2 tbsp fresh dill, chopped
• 1 tbsp white vinegar
• 1 clove garlic clove, minced (for tzatziki)
• 1/4 tsp salt (for tzatziki)
• 1/8 tsp black pepper (for tzatziki)

Instructions

1. Step 1: Preheat oven to 425°F. In a large bowl, combine 4 tbsp olive oil, 3 tbsp lemon juice, 2 tsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1.5 lb cubed lamb shoulder and toss to coat. Marinate for at least 30 minutes.
2. Step 2: Toss 1.5 lb peeled and quartered potatoes with 2 tbsp olive oil, 1 tsp lemon juice, 1/2 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Spread the potatoes in a single layer on a baking sheet.
3. Step 3: Thread the marinated lamb cubes onto skewers (if using wooden, soak in water 30 minutes before). Place skewers on a separate baking rack.
4. Step 4: Roast the potatoes and lamb skewers together in the oven for 30-35 minutes, turning the lamb halfway, until lamb is browned and potatoes are tender and golden.
5. Step 5: Meanwhile, prepare tzatziki by combining 1 cup Greek yogurt, 1/2 cup grated and drained cucumber, 2 tbsp chopped fresh dill, 1 tbsp white vinegar, 1 minced garlic clove, 1/4 tsp salt, and 1/8 tsp black pepper in a bowl. Mix well and refrigerate until serving.
6. Step 6: Serve the oven-baked lamb souvlaki with lemon potatoes alongside a dollop of chilled tzatziki sauce.