Slow-Cooked Lamb Souvlaki with Homemade Yoghurt Sauce
This Slow-cooked Lamb Souvlaki with Yoghurt Sauce is perfect for a laid-back dinner with friends. It’s one of those meals that feels special, but is surprisingly easy to prepare. The slow-cooked lamb is juicy and flavourful, paired with a homemade yoghurt sauce. It’s a great choice for a relaxed, DIY dinner where everyone can build their own wraps just the way they like!
Serves
10
Prep time
30 minutes
Cooking time
240 minutes
Ingredients
- 2kg lamb shoulder
- Olive oil to rub over lamb
- 1 whole lemon, juiced
- 6 garlic cloves, whole
- 6 sprigs of rosemary
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp oregano
- 2 tbsp paprika
- 2 tbsp thyme
- 1 tbsp olive oil
- Flatbreads / wraps / pita bread
- Lettuce
- Tomato sliced
- Red onion, sliced
- Cucumber, sliced
- 1 Lebanese cucumber, grated and excess liquid squeezed out
- 2 cups plain Greek yoghurt
- 1/2 lemon, juiced
- 3 tbsp parsley, finely chopped
- 2 garlic cloves, minced
- 1 tbsp paprika
- 1/4 cup tbsp extra virgin olive oil
- 1/2 tsp each of salt and black pepper
Why you should make this recipe
- This dish is perfect for impressing guests without spending hours in the kitchen. Season the lamb, let it cook low and slow, and use the time to prep the yoghurt sauce and fresh veggies.
- With its DIY wrap setup, this meal is fun and interactive - it's a great way to bring people together around the table and make dinner feel special and relaxed.
- This dish lets everyone personalise their own wrap, adding the toppings and flavours they love. It’s a great way to cater to different tastes and dietary preferences, making it a guaranteed hit with any crowd.
Tips for the perfect Slow-Cooked Lamb & Yoghurt Sauce
- To make yoghurt sauce that’s thick and creamy, be sure to grate the cucumber and squeeze out as much water as possible before mixing it with the yogurt. This step prevents the dip from becoming too watery and ensures a deliciously rich and tangy sauce to complement the lamb.
- Don't be shy with the seasoning! Lamb can handle bold flavours, so make sure to coat it well with fresh herbs, garlic, spices, and olive oil. Marinating the lamb for a few hours or even overnight will enhance the flavours even more.
- Patience is crucial here—cooking the lamb over a low temperature allows the meat to become soft and flavourful, so resist the urge to speed up the process.
Directions
- Rub the lamb with the olive oil, salt, pepper and spices. Use a sharp knife to make small incisions in the lamb. Stuff rosemary sprigs and garlic cloves into the slits.
- Place in a baking tray or pot and cover with a lid or a double layer of foil. Place in the oven, and set to 180°C or 160°C fan forced. Roast, covered, for 3-4 hours or until pull apart tender.
- Serve with yoghurt sauce, flatbreads, lettuce, cucumber, red onion and tomato slices.
Ingredients
- 2kg lamb shoulder
- Olive oil to rub over lamb
- 1 whole lemon, juiced
- 6 garlic cloves, whole
- 6 sprigs of rosemary
- 1 tsp salt
- 1 tsp pepper
- 2 tbsp oregano
- 2 tbsp paprika
- 2 tbsp thyme
- 1 tbsp olive oil
- Flatbreads / wraps / pita bread
- Lettuce
- Tomato sliced
- Red onion, sliced
- Cucumber, sliced
- 1 Lebanese cucumber, grated and excess liquid squeezed out
- 2 cups plain Greek yoghurt
- 1/2 lemon, juiced
- 3 tbsp parsley, finely chopped
- 2 garlic cloves, minced
- 1 tbsp paprika
- 1/4 cup tbsp extra virgin olive oil
- 1/2 tsp each of salt and black pepper
Why you should make this recipe
- This dish is perfect for impressing guests without spending hours in the kitchen. Season the lamb, let it cook low and slow, and use the time to prep the yoghurt sauce and fresh veggies.
- With its DIY wrap setup, this meal is fun and interactive - it's a great way to bring people together around the table and make dinner feel special and relaxed.
- This dish lets everyone personalise their own wrap, adding the toppings and flavours they love. It’s a great way to cater to different tastes and dietary preferences, making it a guaranteed hit with any crowd.
Tips for the perfect Slow-Cooked Lamb & Yoghurt Sauce
- To make yoghurt sauce that’s thick and creamy, be sure to grate the cucumber and squeeze out as much water as possible before mixing it with the yogurt. This step prevents the dip from becoming too watery and ensures a deliciously rich and tangy sauce to complement the lamb.
- Don't be shy with the seasoning! Lamb can handle bold flavours, so make sure to coat it well with fresh herbs, garlic, spices, and olive oil. Marinating the lamb for a few hours or even overnight will enhance the flavours even more.
- Patience is crucial here—cooking the lamb over a low temperature allows the meat to become soft and flavourful, so resist the urge to speed up the process.
Directions
- Rub the lamb with the olive oil, salt, pepper and spices. Use a sharp knife to make small incisions in the lamb. Stuff rosemary sprigs and garlic cloves into the slits.
- Place in a baking tray or pot and cover with a lid or a double layer of foil. Place in the oven, and set to 180°C or 160°C fan forced. Roast, covered, for 3-4 hours or until pull apart tender.
- Serve with yoghurt sauce, flatbreads, lettuce, cucumber, red onion and tomato slices.
Helpful Tips
Storage
Substitutions
Serving Suggestions
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