> ## Content Index > Fetch the complete content index at: https://thefoodiekitchen.net/llms.txt > Use this file to discover other available public pages before exploring further. # Greek Lamb Souvlaki — Tallow Marinated Skewers - URL: https://thefoodiekitchen.net/greek-lamb-souvlaki-tallow/ - Published: 2026-09-10T09:10:34.000Z - Updated: 2026-09-12T07:42:42.000Z - Description: Greek lamb souvlaki — marinated in tallow, lemon, and oregano and grilled on skewers. Seed oil free. Serve with pita and tzatziki. - Author: Savannah Ryan - Tags: Mediterranean Recipes, MAHA Recipes Souvlaki is the definitive Greek street food — marinated meat on skewers, grilled over high heat, served in a warm pita. The lamb version is traditional throughout mainland Greece; the pork version dominates in Athens. Both are correct. The traditional marinade is olive oil, lemon, and oregano. This version substitutes tallow, which handles the high heat of direct grilling better than olive oil (which smokes at lower temperatures) and contributes a complementary richness to the lamb. The result is a crust on the outside of the souvlaki that olive oil simply does not produce. ## Greek Lamb Souvlaki Recipe Serves 4 Prep 20 min Cook 15 min ### Ingredients - 700g lamb shoulder or leg, cut into 3-4cm cubes - 2 tbsp beef tallow, melted - Juice of 1 lemon - 2 tsp dried oregano (Greek dried oregano if available) - 3 garlic cloves, minced - 1 tsp sea salt - Black pepper - For the tzatziki: 200ml thick Greek yoghurt, ½ cucumber (grated and squeezed dry), 2 garlic cloves (minced), 1 tbsp olive oil, 1 tbsp fresh dill, salt - 4 warm pita breads, sliced tomato, red onion, and lettuce to serve ### Method 1. Combine the melted tallow, lemon juice, oregano, garlic, salt, and pepper. Add the lamb cubes and toss to coat. Marinate for minimum 4 hours, ideally overnight. 2. Thread the marinated lamb onto metal skewers, leaving slight space between pieces. 3. Make the tzatziki: combine all ingredients and refrigerate. 4. Grill over very high heat for 12-15 minutes total, turning every 3-4 minutes, until the outside is charred in places and the lamb is cooked through but still slightly pink in the centre. 5. Rest the skewers for 3 minutes. Slide the lamb off the skewers into warm pita. 6. Top with tzatziki, sliced tomato, red onion, and shredded lettuce. Frequently Asked Questions Is souvlaki seed oil free? Yes with tallow. Traditional Greek souvlaki uses olive oil or animal fat — both are seed oil free. What is the best lamb cut? Shoulder is more forgiving on the grill because of its higher fat content. Leg is leaner and can dry out if overcooked. Shoulder is recommended. Can I use pork? Yes — pork shoulder or neck works well. Cook to 145°F internal temperature. Shop on The Foodie Kitchen - [Seed oil free pantry — every fat, every brand](https://thefoodiekitchen.net/seed-oil-free-pantry-staples-amazon/) - [All 25 cookbooks by Savannah Ryan](https://thefoodiekitchen.net/cookbooks/) Savannah Ryan · Cookbook Savor Mediterranean Souvlaki, moussaka, shakshuka, tagine — Mediterranean recipes in olive oil, ghee, and tallow. [Get on Amazon →](https://www.amazon.com/dp/B0DQVW2FDW?tag=thefoodieki0f-20&ref=thefoodiekitchen.net) --- Follow Savannah: [@theefoodiekitchen](https://www.instagram.com/theefoodiekitchen/?ref=thefoodiekitchen.net) · [All Links](https://linktr.ee/theefoodiekitchen?ref=thefoodiekitchen.net)