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Curtis Stone's souvlaki lamb with tomato and garlic yoghurt

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  • Gluten free
  • Dairy free
  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • No added sugar
  • Wheat free
  • Shellfish free
  • Seafood free
  • Healthier living
  • High in dietary fibre
  • High in protein

For a dinner that packs a punch, try this tender souvlaki lamb. It’s brought together with a spiced tomato salad and creamy garlic yoghurt.

  • Serves4
  • Cook time10 minutes
  • Prep time30 minutes, + Standing & resting time
Souvlaki lamb chops with spiced tomato and garlic yoghurt


  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried oregano
  • 620g Coles Australian Lamb Leg Steaks
  • 2 tsp olive oil

Spiced tomato

  • 1 small red onion, halved, thinly sliced
  • 2 tbs red wine vinegar
  • 2 tsp finely grated lemon rind
  • 1/4 tsp ground cumin
  • 750g mixed medley tomatoes, halved
  • 1/3 cup basil leaves
  • 1/3 cup flat-leaf parsley leaves
  • 1/3 cup mint leaves
  • 2 tbs extra virgin olive oil

Garlic yoghurt

  • 1 cup (280g) natural yoghurt
  • 2 garlic cloves, very thinly sliced
  • 1 tbs extra virgin olive oil
  • 1 tbs lemon juice

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Prepare a barbecue for medium-high heat. In a small bowl, combine the garlic powder, onion powder, oregano, 1½ tsp sea salt flakes and 1½ tsp freshly ground black pepper. Drizzle the lamb with oil and sprinkle with souvlaki mixture to coat.
  2. Step 2

    To make the garlic yoghurt, in a small bowl, whisk the yoghurt, garlic, oil and lemon juice. Season.
  3. Step 3

    Barbecue the lamb for 3-3½ mins each side for medium-rare or until an instant-read meat thermometer registers 58°C when inserted into the thickest part of the lamb. Transfer to a carving board for 10 mins to rest. Slice.
  4. Step 4

    Meanwhile, to make the spiced tomato, in a large bowl, combine the onion, vinegar, lemon rind, cumin and ¼ tsp sea salt flakes. Set aside, tossing occasionally, for 20 mins to soak. Add the tomatoes, basil, parsley, mint and oil. Gently toss to combine. Season with salt and pepper.
  5. Step 5

    Arrange the spiced tomato on a serving platter. Top with the lamb. Drizzle with the garlic yoghurt to serve.

    Serve withchargrilled flatbread

Nutrition Information

Per Serve

Energy: 1946kJ/466 Cals (22%)

Protein: 36g (72%)

Fat: 27g (39%)

Sat fat: 7g (29%)

Carb: 16g (5%)

Sugar: 15g (17%)

Fibre: 6g (20%)

Sodium: 159mg (8%)