Slow-Cooked Lamb Souvlaki with Tzatziki Sauce
Tender lamb marinated with garlic, lemon, and herbs, slow-cooked to perfection and served with a refreshing cucumber-yogurt tzatziki. This greek-inspired lamb ready in about 435 minutes blends lamb shoulder, cubed, extra virgin olive oil, fresh lemon juice into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 480 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. 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
- 2 lbs lamb shoulder, cubed
- 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
- 1 tsp black pepper
- 1 cup plain Greek yogurt
- 1/2, grated and drained cucumber
- 1 tbsp, chopped fresh dill
- 1 tbsp, chopped fresh mint leaves
- 1 tbsp white wine vinegar
Instructions
- 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.
- 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.
- 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.
- Step 4: Once lamb is done, shred with two forks and serve hot with chilled tzatziki sauce alongside warm pita bread or salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
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). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Slow-Cooked Lamb Souvlaki with Tzatziki Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
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.
