Lamb, lemon & dill souvlaki

Lamb, lemon & dill souvlaki

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(19 ratings)

Prep: 20 mins Cook: 6 mins Plus marinating


Serves 4 as a main or 6 as part of a meze
Sometimes the simplest dishes are the best and this light, summery souvlaki is a fine example

Nutrition and extra info


  • kcal457
  • fat35g
  • saturates14g
  • carbs0g
  • sugars0g
  • fibre0g
  • protein34g
  • salt0.27g
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  • 2 garlic cloves, finely chopped
  • 2 tsp sea salt
  • 4 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • zest and juice 1 lemon



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp finely chopped fresh dill
  • 700g lean lamb such as neck fillet or boneless leg, trimmed, then cut into large chunks



    A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…

  • pitta bread or flatbread, to serve


  1. Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste. Whisk together the oil, lemon juice, zest, dill and garlic. Mix in the lamb and combine well. Cover and marinate for at least 2 hrs or overnight in the fridge. If you’re going to use bamboo skewers, soak them in cold water.

  2. If you’ve prepared the lamb the previous day, take it out of the fridge 30 mins before cooking. Thread the meat onto the soaked or metal skewers. Heat the grill to high or have a hot griddle pan or barbecue ready. Cook the skewers for 2-3 mins on each side, basting with the remaining marinade. Heat the pitta or flatbreads briefly, then stuff with the souvlaki. Add Greek salad (see 'Goes well with', right) and Tzatziki (below), if you like.

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Comments, questions and tips

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19th Jul, 2017
Gorgeous flavour from the lemon and dill. I used lamb neck fillet and left it to marinate during the day then cooked over the barbecue in the evening. Delicious and tender - I will make this again for sure.
20th May, 2017
This is one of my favourite recipes. I have made it with both fresh and dried dill and I find both work well.
thecherub's picture
14th Jul, 2016
This was nothing short of fantastic. Once you remember to do the marinating a day early the recipe is very simple and delivers a lot. I served with pitta breads, greek salad and tzatziki (made with creme fraiche which worked surprisingly well). This is a winner - I can't wait to make it again.
10th Mar, 2014
Lovely, had with the greek salad and tzatziki. Really tasty, I even think my little one would have eaten it too if I had enough lamb for three.
30th May, 2013
this is really tasty, especially with the tzatziki
23rd Sep, 2012
Loved this! It was my favourite made with lamb but my boyfriend prefers chicken so maybe next time I will have to do both!
16th Aug, 2012
Really good BBQ food!!! everybody loved these. I made them with oregano instead of dill and added 100ml of white wine to the marinade (as i couldn't decided between this recipe and the one with red wine). Would recommend it definitely!
29th Feb, 2012
This was absolutely delicious! I marinated the meat for about 8 hours the longer the better really so tasty. I too made my own tzatziki which was a great touch. Love Greek food, really impressed at the simplicity of this, tastes like you slaved away all day!
23rd Jul, 2011
Held a greek food themed night with family and friends. Most had not tasted greek food before and they loved the lamb slovaki and tzatziki. All generations enjoyed the food (teenagers can be fussy!!) and it was really easy to make. Had compliments for weeks about the food. Going to try the slovaki on the barby next time.
4th Jul, 2011
I also made the tzatziki, which was delicious, but grating the cucumber releases a lot of liquid, so I would suggest to drain it before adding the yogurt


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