Being a Greek girl (originally) I love a delicious lamb souvlaki so I’m excited to share this recipe c/o Delamere Dairy.

Delamere Dairy’s plain goats yogurt is made with pasteurised goats’ milk and makes a great base for a marinade or as a refreshing dip to accompany your kebabs!

Try this recipe now the sun’s out!

Lamb Souvlaki With A Garlicky Yoghurt Sauce


Lamb Souvlaki With Delamere Garlicky Yoghurt Sauce


Lamb Souvlaki With A Garlicky Yoghurt Sauce

(Serves 4)


  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh garlic
  • 1 1/2 tsp oregano
  • 3/4 tsp freshly ground black pepper
  • 3/8 tsp salt
  • 3/4 lb lamb, cut from the leg into 12 equal-sized cubes
  • 2 yellow bell peppers, cored and cut into 1-inch strips
  • 1 red onion, cut into 8 pieces
  • 16 cherry tomatoes
  • Vegetable oil
  • 4 pitta breads


Delamere Garlicky Yogurt Sauce

  • 2 cucumbers, peeled and chopped
  • 1 tbsp fresh lemon juice
  • 220g Delamere Dairy plain goats’ yogurt
  • 1 tsp chopped fresh garlic



  1. To make the souvlaki marinade, mix the olive oil, garlic, oregano, black pepper and salt and set aside.
  2. Thread the lamb, bell peppers, onion and tomatoes among 8 skewers.
  3. Place the skewers in a large shallow pan with marinade. Cover and refrigerate for at least 3 hours, rotating skewers once.
  4. Grill or BBQ the skewers for 5-8 minutes until the lamb is medium rare and lightly charred. Rotate to cook evenly.
  5. Grill or toast the pitta breads.
  6. For the yogurt sauce, puree the cucumbers and a pinch of salt in a food processor. Push the pureed cucumbers through a fine mesh sieve. Keep the juice and discard the pulp. Whisk cucumber and lemon juices in a bowl with yogurt.
  7. Mix in the garlic and season with salt and pepper
  8. Serve with pittas and skewers.


More of Delamere Dairy’s tasty recipes made with goats’ milk, cheese, yogurt and butter available at: Super-tasty and gentler on the stomach than using cows’ milk, these goat recipes will give your BBQ or summer dining occasion a superfood twist. And here’s why:


Goats’ milk: Key facts

  • Goats’ milk has immune boosting properties, perfect for warding off coughs and colds. That’s because goats’ milk contains lots of selenium (significantly more than cows’ milk) to boost our immune systems which often take a hammering over the winter. The zinc in goats’ milk is also more readily absorbed into the body than from cows’ milk too
  • A glass of goats’ milk contains more prebiotic compounds (which encourage the growth and activity of ‘friendly’ bacteria in the digestive system, supporting normal gut health and function) and fewer allergenic proteins than cows’ milk, which could help alleviate symptoms of eczema, asthma, bloating, constipation, digestive discomfort and catarrh
  • Goats’ milk contains approximately 20% less cholesterol than cows’ milk and the cholesterol it does contain is more readily available for absorption by the body
  • Nutrient-rich goats’ milk, cheeses, yogurts and butters are a good source of essential vitamins and minerals and contain plenty of calcium for strong bones and teeth
  • Unlike cows’ milk, goats’ milk is non-mucus forming so if you suffer from hay fever, try cutting out cows’ milk and substituting it with goats’ milk to see if it eases your symptoms

Delamere Dairy’s range of super tasty, immune boosting, delicious goats’ milk, cheeses, yoghurts and butters are available in major supermarkets including Ocado, select independent and specialist food stores.

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6 Responses

  1. Tae

    Oh wow, this looks amazing. Lamb’s my one of my favourite foods so I’ll definitely be trying this out! Thanks for the recipe!

  2. jodie filogomo

    I really need to learn to make this, because this is my favorite when we go out to eat!!
    jodie filogomo recently posted…How to Wear Your Capris for a Dressy EventMy Profile


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