Slow-Cooked Lamb Souvlaki with Tzatziki Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender lamb marinated with garlic, lemon, and herbs, slow-cooked to perfection and served with a refreshing cucumber-yogurt tzatziki. This Greek-inspired lamb recipe, ready in about 435 minutes, pairs lamb shoulder, cubed, extra virgin olive oil, fresh 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 6, 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.

Prep: 15 min Cook: 420 min Serves 6 Greek cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 1/4 cup extra virgin olive oil, 3 tbsp fresh lemon juice, 6 minced garlic cloves, 2 tsp dried oregano, 1 1/2 tsp sea salt, and 1 tsp black pepper. Add 2 lbs cubed lamb shoulder and toss to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  2. Step 2: Transfer marinated lamb and all juices into a slow cooker. Cook on low for 6-7 hours until lamb is tender and easily shredded.
  3. Step 3: While lamb cooks, prepare tzatziki sauce by combining 1 cup plain Greek yogurt, 1/2 grated and drained cucumber, 1 tbsp chopped fresh dill, 1 tbsp chopped fresh mint leaves, and 1 tbsp white wine vinegar in a bowl. Mix well and refrigerate until serving.
  4. Step 4: Once lamb is done, shred with two forks and serve hot with chilled tzatziki sauce alongside warm pita bread or salad.

Frequently asked questions

How long does Slow-Cooked Lamb Souvlaki with Tzatziki Sauce take to make?

Total time is about 435 minutes (15 min prep + 420 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 Slow-Cooked Lamb Souvlaki with Tzatziki Sauce?

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 lamb shoulder, cubed from drying out.

Can I substitute ingredients in Slow-Cooked Lamb Souvlaki with Tzatziki Sauce?

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 Slow-Cooked Lamb Souvlaki with Tzatziki Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). 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 Slow-Cooked Lamb Souvlaki with Tzatziki Sauce?

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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