Souvlaki is a popular street food in Greece where marinated meat is grilled on a skewer. We’ve opted to forgo the charcoal and use Suvie to cook our lamb. This simple recipe features lamb marinated in olive oil and spices and sous vide to perfection. We’ve added a homemade tzatziki sauce to be served with the lamb but you can buy any brand premade at the grocery store as well. Served with warm pita and tzatziki, this souvlaki makes for a deliciously comforting weeknight meal.

Lamb Souvlaki

Please always check your food to ensure your food has been cooked to safe serving temperatures. Please see our guide here for recommended FDA Time & Temperatures.
  • Servings: 4
  • Difficulty: 3 hours and 25 minutes
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  • 1 ½ lbs lamb leg or shoulder, cut into 1” cubes
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • ½ red onion, chopped
  • 1 tbsp dried oregano
  • 2 tsp dried thyme 
  • 1 tsp paprika 
  • 1/2 tsp cumin 
  • 4 pitas, warmed
  • 1 cucumber, peeled and diced
  • 2 garlic cloves minced
  • 3/4 cup Greek yogurt 
  • 1 tbsp chopped fresh dill


1) Season the lamb all over with kosher salt and ground black pepper. In a vacuum seal bag combine olive oil, 2 tbsp lemon juice, onion, oregano, thyme, paprika and cumin. Add the lamb to the bag ensuring the pieces are coated in the marinade. Vacuum seal the bag and place in a Suvie pan.

2) Fill pan with water and place in the bottom zone of Suvie. Input settings, and cook now or schedule.

Suvie Cook Settings

Bottom Zone: Sous Vide at 135°F for 2 hours

Top Zone: None

3) During the cook, prepare the tzatziki. Combine the cucumber, 1 tbsp lemon juice, yogurt, 2 cloves minced garlic, dill, and 1/2 tsp kosher salt in a small bowl. Store in the refrigerator until ready to use.

4) After the cook, remove the lamb from packaging. Discard juices from bag and pat lamb and onions dry with paper towels. Heat a cast iron or heavy-bottomed skillet over medium-high heat for 5 minutes. Add 1 tbsp vegetable oil, swirling to coat. Add the lamb and sear on all sides until well browned, about 30 seconds per side.

5) Remove tzatziki from refrigerator and season to taste with salt and pepper. Divide lamb between plates and serve with warm pita bread and tzatziki.


Nutritional Information per serving (4 servings per recipe): Calories 533, Total Fat 30.3g, Total Carbohydrates 26.6g, Total Sodium 281.4mg, Total Protein 39.3g

CategoriesDinner Greek Lamb
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