Grilled Lamb Meatball Souvlaki with Quick Tzatziki

How to Make Grilled Lamb Meatball Souvlaki with Quick Tzatziki

1. 1

   Step 1: Make the quick tzatziki

   Grate the cucumber, squeeze out excess water using a clean towel or paper towels, then combine with Greek yogurt, half the minced garlic, chopped dill, 1 tablespoon olive oil and half of the salt/pepper/oregano mixture in a bowl. Taste and adjust seasoning; cover and chill while you prepare the meat so flavors meld.

   For this step

   • 1 cupPlain Greek yogurt
   • 1 mediumCucumber, peeled, grated and drained
   • 2 tbspFresh dill, chopped
   • 2 tbspExtra-virgin olive oil
   
2. 2

   Step 2: Mix the lamb meatball mixture

   In a mixing bowl, combine the ground lamb, grated (and squeezed) red onion, egg, the remaining minced garlic, and the rest of the salt/pepper/oregano mix. Add 1 tablespoon olive oil and gently mix with your hands until just combined — avoid overworking to keep meatballs tender.

   For this step

   • 1 lbGround lamb
   • 1 small (≈1/2 cup grated)Red onion, finely grated and squeezed
   • 1 largeLarge egg
   
3. 3

   Step 3: Shape onto skewers

   Divide the mixture into 12–16 even portions and, using wet hands, form each into an oblong meatball around metal or soaked wooden skewers (or form balls for grilling without skewers). Place on a tray and chill 10–15 minutes to firm up for easier grilling.
   
4. 4

   Step 4: Grill the skewers

   Preheat the grill to medium-high and oil the grates. Grill the skewers 3–5 minutes per side (8–12 minutes total), turning occasionally until charred in spots and cooked through to 160°F (71°C) internal temperature. Brush with a little olive oil as they cook to encourage browning.
   
5. 5

   Step 5: Warm pitas and rest the meat

   Remove meat from the grill and let rest 5 minutes. While resting, warm the pitas directly on the grill 15–30 seconds per side until pliable and lightly charred.

   For this step

   • 4 piecesPita bread
   
6. 6

   Step 6: Assemble and serve

   Spread a spoonful of tzatziki on each warm pita, add several lamb meatballs or slide the skewers out onto the pita, and finish with extra dill or a drizzle of olive oil if desired. Serve immediately so the contrast of hot, charred lamb and cool tzatziki shines.
   

1. Grate the cucumber, squeeze out excess water using a clean towel or paper towels, then combine with Greek yogurt, half the minced garlic, chopped dill, 1 tablespoon olive oil and half of the salt/pepper/oregano mixture in a bowl. Taste and adjust seasoning; cover and chill while you prepare the meat so flavors meld.
2. In a mixing bowl, combine the ground lamb, grated (and squeezed) red onion, egg, the remaining minced garlic, and the rest of the salt/pepper/oregano mix. Add 1 tablespoon olive oil and gently mix with your hands until just combined — avoid overworking to keep meatballs tender.
3. Divide the mixture into 12–16 even portions and, using wet hands, form each into an oblong meatball around metal or soaked wooden skewers (or form balls for grilling without skewers). Place on a tray and chill 10–15 minutes to firm up for easier grilling.
4. Preheat the grill to medium-high and oil the grates. Grill the skewers 3–5 minutes per side (8–12 minutes total), turning occasionally until charred in spots and cooked through to 160°F (71°C) internal temperature. Brush with a little olive oil as they cook to encourage browning.
5. Remove meat from the grill and let rest 5 minutes. While resting, warm the pitas directly on the grill 15–30 seconds per side until pliable and lightly charred.
6. Spread a spoonful of tzatziki on each warm pita, add several lamb meatballs or slide the skewers out onto the pita, and finish with extra dill or a drizzle of olive oil if desired. Serve immediately so the contrast of hot, charred lamb and cool tzatziki shines.