Weber Q Lamb Souvlaki With Greek Style Tzatziki Sauce
Time to dust off and fire up the Weber this weekend. It’s barbecue time. Today I’m cooking a seasoned Weber Q lamb souvlaki with Greek-style Tzatziki sauce.
I know you’re going to love this one, guys. No longer will you need to go to the local fish & chip shop to order souvlaki.
And what is even more exciting about this recipe is that no one has even thought of making souvlaki on the Weber Q.
Picture eating delicious, succulent lamb souvlaki with the most insane Tzatziki sauce you’ve ever tried in the great outdoors.
I’m certainly getting hungry just thinking about it myself.
But the secret to the most perfect flavoured lamb is in the marinade, and that’s where we need to begin to make the best Weber Q lamb souvlaki you’ve ever had.
Ingredients you’ll need to make Weber Q lamb souvlaki
This recipe will make approximately 6 lamb souvlakis. If that is too much, you can reduce the lamb by 100g.
For example: if there are 4 people, use 400g of lamb.
Lamb Marinade:
- 600g leg of lamb – boneless and cut into 2cm cubes.
- Balsamic vinegar
- Minced garlic
- Brown onion
- Oregano
- Rosemary
- Salt & black pepper
Tzatziki Sauce: (Optional)
You can use any of your favourite sauces to compliment your souvlaki. Still, I highly recommend trying it with mine at least once.
- Cucumber
- Greek yoghurt
- Lemon juice
- Extra-virgin olive oil
- Fresh dill
- Garlic
- Salt
- Fresh Mint (optional)
Optional Toppings:
- 4-6 pieces medium-sized pita bread
- Tomato
- Lettuce
- Cheddar cheese
- Red onion
Preparing the lamb and marinade
When selecting your lamb, you are going to want to use either a lamb shoulder or leg.
My preference is a leg of lamb, as it retains more moisture and is a fattier cut.
Trim off as much of the excess fat as possible and remove the membrane underneath. You’re not going to want to eat that part.
Then slice into 2cm cubes and pop into a medium-sized bowl.
Add balsamic vinegar, dried oregano, rosemary, salt and black pepper to the bowl.
Slice up a brown onion and mix all the ingredients together with the lamb.
Using your hands will assist in making sure the lamb is fully coated with the marinade.
Cover the bowl and place it in the fridge (esky) for a minimum of 4 hours. 8 hours is ideal.
This will give the lamb more time to soak up the marinade and help to tenderize the meat.
How to make homemade Greek Tzatziki sauce?
You can’t have a Weber Q lamb souvlaki without sauce, and together the marinade and sauce complement each other beautifully.
The tzatziki sauce is used in a multitude of ways, such as:
- Dip
- Sandwiches or wraps (used instead of mayonnaise)
- Hamburgers
- Potato Salad
- Salads
Any leftover Tzatziki can be stored in the fridge for up to 4 days.
Grate one cucumber (no need to peel) and place half of it into a sieve.
Using the back of a spoon, firmly press on the cucumber to release the water.
Repeat with the second half of the grated cucumber.
Whisk Greek yoghurt, lemon juice, olive oil, garlic, salt, and fresh herbs to a bowl.
Let the mixture rest for 10 minutes to allow the flavours to be absorbed.
Taste the Tzatziki and add additional lemon juice, salt and herbs if you feel it needs it.
Finally, add the cucumber and mix, giving it one final taste before refrigerating.
Power Tip: Add 1 tbsp of fresh mint to give the Tzatiki lift. Trust me, it tastes fantastic. The flavour from the mint will sit in the background and won’t overpower the sauce.
Preparing the lamb skewers
It’s crucial when cooking any meat to allow it to come up to room temperature before placing it onto a hot barbecue.
This gives the meat time to relax. If this step is skipped, all you will end up with is tough lamb.
Allow at least one hour for the lamb to reach room temperature, then you can begin placing the pieces onto the skewers.
When threading skewers, try not to pack them together tightly. This will allow the lamb to cook evenly.
My last tip is to always use metal skewers when grilling at such high temperatures. Wooden skewers will only burn and become brittle.
Power Tip: You’re going to need the Weber Q breakfast plate or a large cast-iron pan. This is to lightly toast the pita bread. Souvlaki has a soft pita bread, and this is the only way to achieve it on your Weber Q.
If the pita is grilled, it will dry out; trust me, I tried it.
Set the lamb skewers aside and pre-heat your Weber Q for 10 minutes by turning the gas control knob to the START/HI position.
Family Q: turn both gas control knobs to the START/HI position.
How to make lamb kebabs on the Weber Q?
Place the skewers onto the grill side of your Weber Q, and cook for 8-10 minutes, turning halfway.
Turn the gas control knob down to the Medium to Medium/HI position, then close the lid.
Family Q: Leave the large gas control knob in the HI position and turn the small gas control knob to the medium position.
Using a digital meat thermometer, grill the lamb until the internal temperature reaches 63°C (145°F) medium-well.
I use the Inkbird instant-read thermometer. It’s deadly accurate and relatively cheap from Amazon.
Place the kebabs onto a plate and cover with aluminium foil and allow 10 minutes for the lamb to rest.
Drizzle a small amount of olive oil onto the breakfast plate or pan lightly toast the pita bread for 20-30 seconds per side.
The pita bread should soften.
The best part – assembling the souvlaki.
I know you’re getting hungry now! Soon you’ll be chowing down on the best souvlaki you’ve ever had.
While you’re waiting for the lamb to rest, you can begin preparing the toppings.
Chop tomato, onion, grate the lettuce and cheddar cheese.
Remove the lamb from the skewers, and begin assembling your Weber Q lamb souvlaki however you desire.
Just don’t forget to add the homemade Tzatziki sauce.
I hope you enjoy this one, Guys!
Check out the burgers we’ve made on the Weber Q
While we are on the topic of grilling, I thought it relevant to share the burgers we’ve made on the Weber Q.
Burgers are a power food when camping and go oh so well when enjoying a beer.
I know you’re going to love them!
Weber Q Chicken Burger with Cheese and Bacon: A deliciously juicy seasoned chicken burger with crispy bacon and melted cheese. Your tastebuds will go wild.
Weber Q Beef Burger with Cheese Recipe: This recipe is straight out of Gordan Ramsey’s recipe book. The seasoned beef patty is amazingly juicy, and the brioche bun is lightly toasted and beautifully sweet.
The only difference between Gordan and mine is I grilled it on the Weber Q.
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Weber Q Lamb Souvlaki With Greek Style Tzatziki Sauce
Ingredients
Lamb Marinade
- 700g leg of lamb or shoulder (boneless)
- ⅛ cup balsamic vinegar
- 2 tsp minced garlic
- 1 brown onion small (sliced)
- 2 tsp oregano dried
- 1 tsp rosemary dried
- 1 tsp sea salt
- ¼ tsp ground black pepper
Tzatziki Sauce
- 1 cucumber large (skin-on & grated)
- 1 ½ cups greek yoghurt
- 1 tbsp lemon juice
- 2 tbsp extra-virgin olive oil
- 1 tbsp dill fresh
- 2 tsp minced garlic
- ½ tsp sea salt
- 1 tbsp mint fresh (optional)
Optional Toppings
- 4-6 pita bread
- 1 tomato
- 1 cup lettuce
- 1 cup cheddar cheese
- 1 red onion sliced
Instructions
Preparing the Lamb Marinade
- Begin trimming off the excess fat from the lamb, and peel away the membrane. Then cut into small 2cm cubes and place them into a medium-sized bowl.
- Add balsamic vinegar, oregano, rosemary, salt & black pepper to the bowl.
- Slice onion and, using your hands combine herbs and onion with the lamb making sure the lamb is fully coated in the marinade.
- Cover the bowl with plastic wrap and refrigerate for a minimum of 4 hours. 8 hours would be ideal. This will help to tenderize the meat.
Preparing Tzatziki Sauce
- Grate cucumber on the largest side of your grater. There’s no need to peel the cucumber.
- Place the grated cucumber into a sieve over a bowl press the cucumber with the back of a spoon to remove excess water.
- In a bowl combine Greek yoghurt, lemon juice, olive oil, garlic, salt and fresh herbs. Let the mixture rest for 10 minutes to allow the flavours to be absorbed. Taste Tzatziki and add additional lemon juice, salt and or herbs if required.
- Add grated cucumber to the bowl and mix. Refrigerate immediately until required.
Grilling Lamb Skewers
- Remove the lamb from the refrigerator and allow it to come to room temperature for 1 hour. (See Note 1)
- Begin threading the lamb pieces onto each of the metal skewers. Try not to press the lamb closely together to allow even grilling.
- If you have the Weber Q breakfast plate, place it onto one side of your grill. (See Note 2)
- Pre-heat your Weber Q by turning the gas control knob/s to the START/Hi position and heat for 10 minutes with the lid down.
- Place the skewers onto the grill side of the Weber Q, turn the gas control knob down to medium heat. Family Q: turn the small gas control knob to low and the large gas control knob to the medium position. Then close the lid.
- Grill for 10-12 minutes turning halfway or until the internal temperature reaches 63°C (145°F)
- Once cooked, cover the lamb skewers with aluminium foil and rest for 10-15 minutes.
- Drizzle olive oil onto the breakfast plate and lightly toast the pita bread on both sides for 30 seconds per side. Try not to toast the pita for too long or it will dry out.
- Spread the desired amount of Tzatziki Sauce onto the pita and begin adding your toppings. ENJOY!
