Lamb Souvlaki
- 20m Prep Time
- 5h Cook Time
- 5h Ready In
Tender slow-cooked lamb shoulder seasoned with paprika, cumin, and oregano, served on flatbread with crispy fries, cucumber salad, and yogurt. A Greek-inspired souvlaki that's perfect for a hearty dinner.
Ingredients
- 1 large red onion
- 1.36 kg boneless lamb shoulder trimmed and cut into 2-inch pieces
- 14.8 ml paprika
- 9.86 ml ground cumin
- 4.93 ml dried oregano
- Kosher salt and pepper
- 4 clove garlic smashed
- 0.5 seedless cucumber
- 29.6 ml lemon juice
- lemon wedges for serving
- 14.8 ml olive oil
- 227 g frozen French fries
- 4 pieces flatbread
- Greek yogurt for serving
- chopped fresh mint for serving
Nutrition (per serving, estimated)
Estimated based off 10 of 15 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 338 mg
- Iron: 9.64 mg
- Magnesium: 137 mg
- Phosphorus: 823 mg
- Potassium: 1726 mg
- Zinc: 13.4 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large red onion
- 14.8 ml paprika
- 9.86 ml ground cumin
- 4.93 ml dried oregano
- Kosher salt and pepper
- 0.5 seedless cucumber
- 29.6 ml lemon juice
- 14.8 ml olive oil
- 227 g frozen French fries
- 4 pieces flatbread
Prepare
- 1.36 kg boneless lamb shoulder, trimmed and cut into 2-inch pieces
- 4 clove garlic, smashed
- lemon wedges, for serving
- Greek yogurt, for serving
- chopped fresh mint, for serving
Let's Cook
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Step 1.
Cut three-quarters of the red onion into ½-inch-thick rings. Wrap and refrigerate the remaining onion until ready to serve.
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Step 2.
In a 5- to 6-quart slow cooker, toss the lamb pieces with paprika, ground cumin, dried oregano, and ½ teaspoon each salt and pepper. Add the smashed garlic cloves and ¼ cup water, and toss to combine. Place the sliced onion rings on top, cover, and cook until the lamb is tender and easily pulls apart, 6 to 7 hours on low or 4 to 5 hours on high.
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Step 3.
Thirty minutes before serving, thinly slice the cucumber into half-moons and finely chop the reserved onion. In a bowl, toss together the cucumber, onion, lemon juice, olive oil, and ¼ teaspoon each salt and pepper. If using frozen French fries, cook them according to package directions.
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Step 4.
Transfer the cooked onions from the slow cooker to a plate. Skim off and discard any fat that has risen to the top of the cooking liquid. Using a fork, break the lamb into pieces and toss with the cooking liquid to coat. Divide the lamb and onions among the flatbreads, then top with the fries and cucumber mixture. Serve with yogurt, chopped fresh mint, and lemon wedges if desired.