Quick Recipe Version (TL;DR)

Yield: 4 generous pita wraps
Prep Time: 25 minutes (plus 2–24 hours marinating)
Cook Time: 10–15 minutes
Total Time: 35–40 minutes (plus marinating)

Quick Ingredients

1.5 lb (680 g) boneless lamb leg or shoulder, cut in 1-inch cubes
4 large Greek-style pitas
3 tbsp extra-virgin olive oil + extra for brushing
4 tbsp fresh lemon juice (about 2 lemons) + lemon wedges
3 cloves garlic (2 for marinade, 1 for tzatziki)
2 tsp dried oregano, 1 tsp dried thyme, 1 tsp ground cumin
Salt, black pepper, pinch red pepper flakes (optional)
1 cup (240 ml) plain Greek yogurt
1/2 English cucumber, grated
1 tbsp chopped fresh dill or mint
2 medium tomatoes, sliced or chopped
1 small red onion, thinly sliced

Do This

1. Whisk olive oil, lemon juice and zest, garlic, oregano, thyme, cumin, salt, pepper and red pepper flakes. Toss lamb cubes in marinade, cover and chill 2–24 hours.
2. Make tzatziki: squeeze liquid from grated cucumber, then mix with yogurt, olive oil, lemon juice, garlic, dill, salt and pepper. Chill.
3. Soak wooden skewers 30 minutes if using. Thread marinated lamb onto skewers, leaving a little space between pieces.
4. Preheat grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil grates lightly.
5. Grill lamb 8–10 minutes, turning every 2–3 minutes, until nicely browned and medium (135–140°F / 57–60°C inside). Rest 5 minutes.
6. Warm pitas on the grill, then fill with lamb, tzatziki, tomato, red onion and a squeeze of lemon. Sprinkle with extra oregano if you like.

Why You’ll Love This Recipe

Classic Greek street-food flavor made totally doable in a home kitchen.
Juicy, lemon-and-herb marinated lamb with cool, creamy homemade tzatziki.
Perfect for casual entertaining: everyone builds their own warm, overflowing pita.
Flexible cooking methods: works on an outdoor grill, grill pan or under the broiler.

Grocery List

Produce: 2–3 lemons, garlic, 1 English cucumber, fresh dill or mint, fresh parsley, 2 medium tomatoes, 1 small red onion
Dairy: 1 cup plain Greek yogurt (full-fat or 2%)
Pantry: 1.5 lb boneless lamb leg or shoulder, extra-virgin olive oil, dried oregano, dried thyme, ground cumin, red pepper flakes, kosher salt, black pepper, 4 large Greek-style pitas, wooden or metal skewers

Full Ingredients

For the Lamb Souvlaki

1.5 lb (680 g) boneless lamb leg or shoulder, trimmed and cut into 1-inch (2.5 cm) cubes
3 tbsp extra-virgin olive oil
3 tbsp fresh lemon juice (about 1 large lemon)
Finely grated zest of 1 lemon
3 cloves garlic, finely minced or pressed
2 tsp dried oregano (Greek oregano if possible)
1 tsp dried thyme
1 tsp ground cumin
1 tsp kosher salt (use 3/4 tsp if using fine salt)
1/2 tsp freshly ground black pepper
1/4 tsp red pepper flakes (optional, for gentle heat)
2 tbsp fresh flat-leaf parsley, finely chopped (optional but recommended)
4–6 metal or wooden skewers (if wooden, soak in water 30 minutes before grilling)

For the Tzatziki Sauce

1/2 medium English cucumber, coarsely grated (about 3/4 cup packed / 90 g)
1 cup (240 ml) plain Greek yogurt (full-fat for best flavor and texture)
1 tbsp extra-virgin olive oil
1 tbsp fresh lemon juice
1 small clove garlic, very finely minced or grated
1 tbsp fresh dill, finely chopped (or use fresh mint for a twist)
1/4 tsp kosher salt, plus more to taste
1/8 tsp freshly ground black pepper

For Serving

4 large Greek-style pocketless pitas (8–9 inch / 20–23 cm)
2 medium ripe tomatoes, sliced or chopped into wedges/chunks
1 small red onion, very thinly sliced into half-moons (about 1 cup)
1–2 tbsp extra-virgin olive oil, for brushing pitas and drizzling
Lemon wedges, for serving
Pinch of dried oregano, for sprinkling on finished souvlaki (optional)
Extra chopped fresh parsley or dill, for garnish (optional)

Step-by-Step Instructions

Step 1: Marinate the Lamb

In a large bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, dried oregano, dried thyme, ground cumin, kosher salt, black pepper and red pepper flakes (if using) until well combined.

Add the lamb cubes to the bowl and toss thoroughly so every piece is coated in the marinade. If using, sprinkle in the chopped fresh parsley and mix again. Cover the bowl tightly (or transfer everything to a zip-top bag, squeezing out excess air) and refrigerate for at least 2 hours, and up to 24 hours. The longer it marinates, the deeper the flavor and the more tender the lamb.

Step 2: Make the Tzatziki Sauce

While the lamb marinates, make the tzatziki. Place the grated cucumber in a clean kitchen towel or several layers of paper towel. Squeeze firmly over the sink to remove as much liquid as possible; this keeps your sauce thick and creamy instead of watery.

In a medium bowl, combine the Greek yogurt, squeezed cucumber, olive oil, lemon juice, minced garlic, chopped dill, salt and black pepper. Stir until smooth and evenly mixed. Taste and adjust seasoning with a little more salt, lemon or dill if desired. Cover and refrigerate until serving. It will thicken and the flavors will meld as it chills.

Step 3: Prep the Skewers and Vegetables

If you are using wooden skewers, place them in a shallow dish of water and soak for at least 30 minutes to help prevent burning on the grill. Metal skewers can be used as-is.

Prepare the toppings so they are ready for assembly later: slice or chop the tomatoes, and thinly slice the red onion into delicate half-moons. For a milder onion flavor, you can briefly rinse the slices under cold water and pat dry, or toss them with a squeeze of lemon juice and a pinch of salt to soften their bite.

Step 4: Thread the Lamb onto Skewers

Remove the marinated lamb from the refrigerator 20–30 minutes before cooking so it can lose some of its chill. This helps it cook more evenly.

Thread the lamb cubes onto the skewers, leaving a tiny bit of space between pieces so the heat can circulate. Aim for 5–7 pieces per skewer, depending on their size. Pour any extra marinade left in the bowl over the skewers or discard it if it has been sitting too long; do not reuse marinade as a sauce.

Step 5: Preheat the Grill (or Broiler or Grill Pan)

Preheat your cooking surface to medium-high heat:

Gas or charcoal grill: Aim for about 425–450°F (220–230°C). Clean and oil the grates lightly to prevent sticking.
Grill pan: Place over medium-high heat until very hot; lightly brush with oil.
Oven broiler: Position a rack 6 inches (15 cm) below the broiler element and preheat the broiler on high. Line a rimmed baking sheet with foil and place a wire rack on top; lightly oil the rack.

Having the grill nice and hot ensures a good sear and juicy interior.

Step 6: Grill the Lamb and Warm the Pitas

Place the lamb skewers on the hot grill (or grill pan, or under the broiler). Cook for 8–10 minutes total, turning every 2–3 minutes, until the lamb is beautifully browned on the outside and cooked to your desired doneness. For medium, aim for an internal temperature of 135–140°F (57–60°C); it will rise slightly as it rests. For more well-done lamb, cook a few minutes longer.

Transfer the cooked skewers to a plate, tent loosely with foil and let rest for 5 minutes so the juices redistribute.

While the lamb rests, warm the pitas. Place them on the grill or grill pan for 30–60 seconds per side, just until soft, warm and lightly charred in spots. Alternatively, wrap them in foil and warm in a 350°F (180°C) oven for 5–7 minutes. Brush lightly with olive oil if you like a little sheen and extra flavor.

Step 7: Assemble and Serve the Souvlaki Pitas

To assemble, slide the lamb pieces off the skewers into the warm pitas (or serve the skewers alongside and let people pull the meat off themselves). Spoon a generous amount of tzatziki over the lamb. Top with sliced tomatoes and red onion.

Finish with a drizzle of olive oil, a pinch of dried oregano and extra chopped fresh herbs if using. Serve immediately with lemon wedges on the side so everyone can add a bright squeeze over their own pita. Enjoy while everything is warm and the lamb is still juicy.

Pro Tips

Cut the lamb evenly: Try to keep cubes close to 1 inch (2.5 cm) so they cook at the same rate and you do not end up with some pieces overcooked and others underdone.
Give the marinade time: Two hours is the minimum; overnight (up to 24 hours) gives the best flavor and tenderness from the lemon, herbs and garlic.
Use high, direct heat: Souvlaki is meant to be seared quickly over fairly high heat. If your grill is not hot enough, the meat may dry out before it browns.
Do not crowd the skewers: A little space between cubes helps them brown instead of steam.
Season at the end too: A light sprinkle of salt, oregano and a fresh squeeze of lemon right after grilling wakes up all the flavors.

Variations

Chicken Souvlaki: Substitute boneless, skinless chicken thighs for the lamb and marinate the same way. Grill for 10–12 minutes, until cooked through (165°F / 74°C).
Souvlaki Platter: Skip the pita wraps and serve the grilled lamb skewers on a platter with tzatziki, Greek salad, olives and warm pita on the side for a more traditional, fork-and-knife meal.
Spicier Version: Increase the red pepper flakes to 1/2 tsp and add 1/2 tsp smoked paprika to the marinade for a smokier, spicier profile.

Storage & Make-Ahead

The lamb can be marinated up to 24 hours in advance; keep it covered in the refrigerator. Tzatziki can be made 1–3 days ahead and stored in an airtight container in the fridge; it may thicken slightly, so stir in a teaspoon of water or lemon juice if needed before serving.

Leftover cooked lamb can be cooled, then refrigerated for up to 3 days in a sealed container. Reheat gently in a skillet over medium heat or wrapped in foil in a low oven (300°F / 150°C) until just warmed through. Leftover tzatziki keeps for up to 3 days. Pitas are best fresh, but can be wrapped and stored at room temperature for a day or two, then rewarmed before serving. Fully assembled pitas are best enjoyed right away, as the bread softens from the sauce and juices.

Nutrition (per serving)

Approximate values per serving (1 large pita wrap with lamb, tzatziki, tomato and onion): about 680 calories; 45 g protein; 38 g carbohydrates; 37 g fat; 10 g saturated fat; 4 g fiber; 3 g sugar; 950 mg sodium. Actual values will vary based on exact ingredients and portion sizes.

Greek Lamb Souvlaki with Tzatziki and Warm Pita