You can easily enjoy this delicious Lamb Souvlaki with your family using your slow cooker and a few simple ingredients like leg of lamb, fresh oregano, garlic, Greek yogurt, cucumber, and lemon.

To make Lamb Souvlaki using a slow cooker or crockpot, start by placing the leg of lamb with garlic, lemon zest, and finely chopped oregano into the cooker. Set it to cook on high for four hours and then on low for another four hours until the meat is tender and flavorful.

I’ve found that the slow cooking really allows the flavors to meld beautifully, making the lamb incredibly tender—perfect for a family dinner or a special weekend meal.

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What Type of Lamb is Best for Souvlaki?

For the best results, I recommend using leg of lamb as it is tender and flavorsome, perfect for slow cooking. Lamb shoulder is also a good option as it becomes very tender and juicy when cooked slowly.

Slow Cooker Lamb Souvlaki Ingredients

Lamb:

• 1 leg of lamb, about 4-5 lbs
• 1 bunch of fresh oregano, finely chopped
• Juice and zest of 2 lemons
• 2 teaspoons of minced garlic

Tzatziki Sauce:

• 2 cups of Greek yogurt
• 1 Lebanese cucumber, grated and liquid squeezed out
• 1 teaspoon of minced garlic
• Juice of half a lemon (adjust to taste)

Souvlaki:

• 4-6 Lebanese flatbreads
• 1 cup of grated cheese (preferably a mild variety like mozzarella or feta)
• 1 tomato, thinly sliced
• 1 small onion, finely sliced
• 1 cup of shredded lettuce

How To Make Slow Cooker Lamb Souvlaki

1. Prepare the Lamb: Place the leg of lamb in the slow cooker along with minced garlic, the juice and zest of two lemons, and chopped fresh oregano to ensure the meat is thoroughly seasoned.
2. Cook the Lamb: Cover the slow cooker and set it to high, allowing the lamb to cook for four hours; this initial high heat will help in tenderizing the meat.
3. Continue Cooking the Lamb: After four hours on high, adjust the slow cooker to the low setting and let the lamb continue cooking for another four hours to achieve optimal tenderness and flavor.
4. Make the Tzatziki Sauce: While the lamb cooks, prepare the tzatziki sauce by mixing the grated and drained cucumber with Greek yogurt, minced garlic, and lemon juice in a bowl until well combined; refrigerate this mixture to enhance the flavors.
5. Assemble the Souvlaki: Spread a generous amount of tzatziki sauce on each flatbread, add a layer of grated cheese, and then top with cooked lamb, thin slices of tomato, finely sliced onion, and shredded lettuce for a full range of textures and flavors.
6. Toast the Souvlaki: Roll up the flatbreads tightly around the fillings and toast them in a sandwich press or a heated skillet until the bread is golden and crisp and the cheese melts, binding all the delicious ingredients together.

Can I Use Dried Oregano Instead of Fresh?

Yes, you can use dried oregano instead of fresh in this recipe if fresh is unavailable. Generally, dried herbs are more concentrated in flavor, so use about one-third the amount of dried oregano compared to fresh.

Recipe Tips

• Ensure Even Cooking: To ensure the lamb cooks evenly in your slow cooker, make sure to turn it halfway through the high-heat cooking period. This simple adjustment promotes uniform tenderness throughout the meat.
• Enhance the Flavor: For an even more aromatic flavor, I suggest marinating the lamb overnight with lemon zest, garlic, and oregano. The longer marination intensifies the herb and citrus infusion into the meat.
• Sauce Consistency: If you prefer a thicker tzatziki sauce, use Greek yogurt that has been strained or opt for a double cream variety. This yields a creamier texture that clings better to your flatbreads.
• Flatbread Choices: Feel free to experiment with different types of flatbreads; pita, naan, or even homemade flatbread can offer varying textures and flavors that might just become your new favorite.
• Cheese Varieties: If I were you, I’d try different cheeses such as smoked gouda or sharp cheddar to add a unique twist to your souvlaki. Each cheese brings its own flavor profile that can enhance the overall dish.

Recipe Variations

• Spicy Kick: For those who enjoy a bit of heat, adding a teaspoon of red pepper flakes or some finely chopped jalapeños to the lamb before cooking will infuse a spicy kick that complements the creamy tzatziki.
• Vegetarian Option: If you or your guests are vegetarian, substitute the lamb with thick slices of halloumi or large portobello mushroom caps. Cook them in the same herbs and spices for a delightful meat-free alternative.
• Low-Carb Version: Swap the Lebanese flatbreads for large lettuce leaves to wrap your souvlaki. This low-carb variation is both refreshing and guilt-free, keeping the focus on the flavorful fillings.
• Add More Greens: I often like to include spinach or arugula with the lettuce for an added nutritional boost and a peppery flavor that cuts through the richness of the meat and sauce.
• Citrus Twist: Try using orange juice and zest in place of lemon for the marinade to give the lamb a sweeter, more nuanced citrus profile. This variation is surprisingly refreshing and pairs beautifully with the herbs.

What To Serve With Lamb Souvlaki

Serve your Lamb Souvlaki with vibrant, refreshing sides like Greek salad, roasted red peppers, sautéed greens, herbed rice, and a cool cucumber salad.

I love pairing these dishes with lamb as they complement the flavors beautifully. You can also consider artichoke hearts, baked zucchini, and lemony asparagus for a delightful meal.

How To Store Leftover Lamb Souvlaki

In The Fridge:

Store leftover Lamb Souvlaki in the fridge by placing it in airtight containers. If I were in your place, I would ensure the lamb is cooled to room temperature before refrigerating. This method keeps the lamb fresh for up to 3 days.

In The Freezer:

Lamb Souvlaki can be stored in the freezer. I suggest wrapping individual portions tightly in plastic wrap and then placing them in airtight bags. This will maintain the best quality for up to 2 months.

How To Reheat Leftover Lamb Souvlaki

Reheat your leftover Lamb Souvlaki by wrapping it in foil and placing it in a preheated oven at 350 degrees Fahrenheit for about 10-15 minutes. If I were you, I’d ensure it’s heated through to enjoy its best flavor and texture.

Check out More Slow Cooker Recipes:

• Slow Cooker Sweet Lamb Curry
• Slow Cooker Lamb Obsession
• Slow Cooker French Onion Lamb Chops