Oven-Roasted Lamb Souvlaki with Tzatziki
Tender lamb skewers marinated in classic Greek herbs and spices, oven-roasted to perfection and served with cool, creamy tzatziki sauce. This greek-inspired lamb (mediterranean) ready in about 33 minutes pairs lamb shoulder, cut into 1-inch cubes, extra virgin olive oil, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 lb lamb shoulder, cut into 1-inch cubes
- 3 tbsp extra virgin olive oil
- 2 tbsp lemon juice
- 1 tbsp dried oregano
- 3 cloves garlic cloves, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup Greek yogurt
- 1/2 cup cucumber, grated and drained
- 1 tbsp fresh dill, chopped
- 1 tsp lemon zest
- 1 clove garlic clove, minced (for tzatziki)
- 1 tsp white vinegar
- 1/4 tsp salt (for tzatziki)
Instructions
- Step 1: In a medium bowl, combine 3 tbsp extra virgin olive oil, 2 tbsp lemon juice, 1 tbsp dried oregano, 3 minced garlic cloves, 1 tsp salt, and 1/2 tsp black pepper. Add 1 lb lamb shoulder cubes and toss thoroughly to coat. Cover and marinate in the refrigerator for at least 1 hour.
- Step 2: Preheat the oven to 425°F (220°C) and thread the marinated lamb cubes onto metal or soaked wooden skewers, distributing evenly.
- Step 3: Place the skewers on a baking sheet lined with foil and roast in the oven for 15-18 minutes, turning halfway through, until the lamb is cooked to medium doneness and slightly browned on the edges.
- Step 4: Meanwhile, prepare the tzatziki: in a small bowl, mix 1 cup Greek yogurt, 1/2 cup grated and drained cucumber, 1 tbsp chopped fresh dill, 1 tsp lemon zest, 1 minced garlic clove, 1 tsp white vinegar, and 1/4 tsp salt until smooth and chilled.
- Step 5: Serve the oven-roasted lamb souvlaki hot with a generous dollop of tzatziki sauce alongside warm pita or a fresh salad.
Frequently asked questions
How long does Oven-Roasted Lamb Souvlaki with Tzatziki take to make?
Total time is about 33 minutes (15 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Oven-Roasted Lamb Souvlaki with Tzatziki?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.
Can I substitute ingredients in Oven-Roasted Lamb Souvlaki with Tzatziki?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Oven-Roasted Lamb Souvlaki with Tzatziki for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Oven-Roasted Lamb Souvlaki with Tzatziki?
Greek lamb like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
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