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 is 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. The lamb served with warm pita and tzatziki makes for a deliciously comforting weeknight meal.

Lamb Souvlaki

  • Servings: 4
  • Difficulty: 3 hours and 25 minutes
  • Print

Ingredients

  • 1½ lbs lamb leg or shoulder, cut into 1” cubes (Can substitute steak tips if you can’t find lamb)
  • 3 tbsp olive oil
  • 5 cloves of garlic, minced, divided
  • 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
  • 3/4 cup Greek yogurt 
  • 1 tbsp chopped fresh dill

Directions

Salt and pepper the lamb cubes on all sides. In a vacuum seal bag combine olive oil, 3 cloves minced garlic, 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 (Here’s our DIY vacuum sealing guide).

Place the bag in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule.

Suvie Cook Settings

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

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

During the cook, make the tzatziki. Combine the cucumber, 1 tbsp lemon juice, yogurt, 2 cloves minced garlic and dill in a small bowl. Store in the refrigerator until ready to use.

After the cook, remove the lamb bag from Suvie pan. Discard juices from bag and pat lamb and onions dry. Heat a skillet over medium-high heat with 1 tbsp vegetable oil. Sear the lamb chunks on all sides until they are well-browned, about 30 seconds a side.

Serve lamb with pita bread and tzatziki.

Note: If you would like to make this recipe in Suvie 1.0, insert pan into the top right zone of Suvie, fill reservoir, and set to Protein to 135°F for 2 hours.

Nutrition

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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