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Greek-Style Beef and Lamb Souvlaki with Yogurt Sauce

Souvlaki is a beloved Greek street food, featuring skewered and grilled meat served either on its own or wrapped in warm pita. This recipe combines tender beef and lamb, marinated in a flavorful blend of tomato paste, olive oil, lemon zest, and spices, ensuring juicy and aromatic results. The longer the meat marinates, the deeper the flavors develop. Served with a creamy yogurt sauce infused with garlic, paprika, and fresh mint, this dish is perfect for gatherings or a casual meal. Whether enjoyed as skewers or wrapped in pita with fresh vegetables and toasted hazelnuts, this souvlaki offers a delightful balance of smoky, tangy, and savory flavors, embodying the essence of Greek cuisine.

Time to complete

Prep

20min

Cook

20min

Wait

3h

Total

3h 40min

Ingredients (Makes 6 servings)

Ingredients

  • 500 g (1.1 lb) lamb leg or shoulder, cut into 2.5 cm (1 in) cubes
  • 500 g (1.1 lb) beef striploin, cut into 2.5 cm (1 in) cubes
  • 2 tbsp tomato paste
  • 70 ml (4.5 tbsp) olive oil
  • 1 tsp lemon zest (organic, unwaxed)
  • 1 small onion, grated
  • 1 tbsp sweet paprika
  • 1/2 tsp chili flakes (boukovo)
  • Salt and black pepper, to taste
  • Wooden or metal skewers

For Serving/Garnishing

  • Pita bread, warmed
  • Tomato slices
  • Chopped onion
  • Chopped parsley
  • 1 tsp dried or fresh marjoram
  • 1 tbsp toasted hazelnuts, crushed

Yogurt Sauce

  • 1-2 garlic cloves, minced
  • 1 tbsp lemon juice
  • 1 cup (240 g) strained Greek yogurt
  • 2 tbsp olive oil
  • 1/2 tbsp sweet paprika
  • 3 tbsp fresh mint leaves, chopped
  • Salt, to taste
Nutrition Information (per 100g)
  • Calories: 180
  • Fat: 12
  • Protein: 15
  • Carbohydrates: 4
  • Fiber: 1
Directions

Marinating the Meat

  • 1. In a bowl, mix tomato paste, olive oil, lemon zest, grated onion, paprika, chili flakes, salt, and black pepper.
  • 2. Divide the marinade into two bowls and coat the beef and lamb separately. Cover and refrigerate for at least 3 hours, up to 24 hours.

Preparing the Skewers

  • 3. Drain the marinated meat and pat dry with paper towels. Lightly oil the cubes and season with additional salt and pepper.
  • 4. Thread the beef and lamb alternately onto skewers. Optionally, add pieces of bell pepper and onion between the meat cubes.

Grilling the Souvlaki

  • 5. Grill over charcoal or on a gas grill using a cast-iron plate or grate. Alternatively, cook under a broiler at 200°C (390°F), then reduce to 180°C (350°F) for 16-20 minutes, turning occasionally.

Making the Yogurt Sauce

  • 6. Combine minced garlic, lemon juice, Greek yogurt, olive oil, paprika, chopped mint, and salt in a bowl. Mix well and refrigerate until serving.

Serving Options

  • 7. Serve the skewers with the yogurt sauce as a dip or wrap them in warm pita with tomato slices, chopped onion, parsley, marjoram, and toasted hazelnuts.
Cookix's Secrets

Alternative Cooking Method

  • Cook the skewers in an air fryer at 200°C (390°F) for 12-15 minutes, turning halfway.

Alternative Proteins

  • Substitute chicken or pork for a different take on souvlaki.

Bold Flavor Enhancements

  • Add a pinch of cumin and coriander to the marinade for a deeper spice profile.

Grilling

  • Ensure the grill is preheated to high heat before cooking to achieve a good sear.

Healthier Version

  • Use lean cuts of beef and lamb, and serve with whole wheat pita.

Marination

  • For maximum flavor, marinate the meat overnight.

Seasonal Tweaks

  • Replace hazelnuts with toasted almonds or walnuts for a seasonal twist.

Serving

  • Warm the pita bread slightly before assembling wraps for better texture.