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Okay, so are we ready for some Easter eats?

Greek Lamb Souvlaki Plates with Avocado Tzatziki | halfbakedharvest.com @hbharvest

Because believe it or not, Easter is THIS Sunday, meaning it’s time we talk all things Easter. Think brunch, dinner and dessert. YESS.

Clearly, I am so ready. Also, I am so ready for a spring break, but I mean aren’t we all? I always, always associate Easter with Spring Break, maybe it’s why I love Easter? This year, it’s totally just not happening for me. But you guys, I have to say I am totally jealous of my two brothers and cousin out in LA enjoying the sunshine, lazy pool days and bottomless mimosas. I mean, come on?

Not only that, but they were completely cruel by sending me snapchats of their sunny LA brunch, followed by their chill time at the pool. All while I was waiting to get my wisdom teeth pulled back in FREEZING Colorado. Not cool.

Oh and speaking of my wisdom teeth, so far, so good. Everything went really well on Saturday. On Sunday I felt a little pain, but nothing too horrible. Eating hasn’t really been all that awesome, kind hurts to move my jaw, but I guess that’s to be expected. The dentist said my chipmunk cheeks will probably come later today or tomorrow afternoon, so I have that to look forward to. Other than that, it wasn’t HORRIBLE. I have to say, I was pretty nervous. A lot of you left comments saying it was going to be kind of brutal, and then my cousin text me like five minutes before they shot me up with Novocaine that it was the worst experience of her life! Definitely not the worst experience of my life, at least not so far. Glad it hasn’t been too bad, but fingers crossed that it stays that way through the week. ?

Oh and yes, I have been completely eating all the ice cream (ok and yogurt, smoothies, ricotta cheese with honey and basically anything super soft other than soup – just not feeling the soup) …while huddled next to my heater. It’s sunny here, but still cold and snowy. You see, apparently my little Colorado mountain town sooo did not get the spring memo…

 

Greek Lamb Souvlaki Plates with Avocado Tzatziki | halfbakedharvest.com @hbharvest Greek Lamb Souvlaki Plates with Avocado Tzatziki | halfbakedharvest.com @hbharvest

Anyway, back to Easter, and more specifically these Greek Lamb Souvlaki Plates!!! I’m going to be honest, for the longest time I thought lamb was totally weird. It was just not meat that was ever really presented to us. My mom can be super smart and she can be right about a lot of things, but her palate is most definitely NOT the most advanced.

I mean, hello?? Lamb gyros? Slow roasted lamb?? Honey baked ham??? All good things that luckily I have now been able to turn her on to. Honestly, it’s pretty cool seeing her truly enjoy something she wouldn’t normally have chosen to eat. Like the concept of sweet and savory dishes, and this lamb Souvlaki, and this ham, and this pot roast, and lamb tikka, and well, the list goes on…

Lamb Souvlaki is the perfect Easter dinner, whether you’re feeding a crowd or simply feeding your family. I love that lamb is so easy to prepare yet still tastes so incredible. I marinated mine in olive oil, lemon juice, garlic, paprika and oregano and then grilled it to perfection. It’s also a fun food, because well, skewered food is just fun. Actually, I think all Greek food is pretty fun. It’s probably because I associate Greek food with vibrant colors, the blue ocean and warm temps…maybe not all that logical, but you know nothing in my head is really all that logical.

Greek Lamb Souvlaki Plates with Avocado Tzatziki | halfbakedharvest.com @hbharvest

 

So that’s the lamb, but this recipe is for Greek PLATES. Meaning not only is there delicious lamb, but there is also the most epic Avocado Tzatziki and um, oregano roasted potatoes, and umm hummus + feta + pita chips.

Yes, yes and yesss!

Lets start with the Avocado Tzatziki. I love all things Tzatziki, but if there was ever anything I would change about Tzatziki it would be the cucumber. I am not the hugest fan of cucumbers. Don’t get me wrong, they have their place, and I do LIKE them, but they don’t make my Tzatziki KILLER. So I kind of just thought, “hmmm, I really want some avocado, and hmm, I’m going to use it in place of the cucumbers in my Tzatziki, and hmmm, that kind of sounds awesome”. So I went with it, and now I have an even greater love for Tzatziki…didn’t think that was even possible, but it is and I am pumped.

Bottom line: avocado makes all things better. ? truth

The rest of these plates are pretty simple. The potatoes are an absolute must…but really, when are potatoes not a must?!? I cut them into wedges and then roasted them with olive oil salt, pepper and oregano.

Simple and THE BEST.

Other key players in these plates:

…cucumbers + tomatoes + pickled red onions for crunch, color and veggies.

…hummus, of course.

…feta, obviously.

…pita chips, because you can’t do Greek without pita or pita chips. 🙂

So you see?? these plates are kind of perfect. Make them for Easter this Sunday and then make them again from now through the summer for an easy dinner and even better leftovers…aka giant ass greek salads!!

Oh and lastly, this meal is great because everything can be prepped before hand, thus making entertaining easy! Have the lamb marinating in the fridge, the potatoes roasted and the Tzatziki and hummus prepped and ready. Then just grill the lamb and heat the potatoes before serving. Stressless entertaining. Done and DONE.

Greek Lamb Souvlaki Plates with Avocado Tzatziki | halfbakedharvest.com @hbharvest

Greek Lamb Souvlaki Plates with Avocado Tzatziki.

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 Servings
Calories Per Serving: 426 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Lamb Skewers

  • 1 1/2 pounds lamb cut into 1 inch pieces
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 4 cloves garlic minced or grated
  • 2 tablespoons fresh oregano chopped
  • 1 tablespoon smoked paprika
  • 1 teaspoon salt + pepper

Oregano Potatoes

  • 1 1/2 pounds potatoes
  • 2 tablespoons olive oil
  • salt + pepper to taste
  • 1-2 tablespoons fresh oregano chopped

Avocado Tzatziki

  • 1 cup plain full-fat Greek yogurt
  • 1 clove garlic minced or grated
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon olive oil
  • juice of half a lemon
  • salt + pepper to taste
  • 1 ripe but firm avocado, diced
  • pinch of crushed red pepper flakes

For the Plates

  • hummus + pita
  • feta cheese
  • fresh mint + dill
  • cucumbers + pickled red onions + tomatoes

Instructions

Lamb Skewers

  • In a large gallon size zip-top bag, combine the ingredients for the lamb and toss to combine. Seal and chill at least 1 hour or up to 12 hours.
  • Meanwhile, preheat the oven to 425 degrees F.
  • Place the potatoes on a large baking sheet and drizzle with olive oil, salt + pepper. Gently toss with your hands or two spatulas to evenly coat. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. During the last 5 minutes of cooking, add the oregano and toss well. You want the potatoes to be tender, but crisp on the outside.
  • Set your grill, grill pan or skillet to medium-high heat. Thread lamb pieces onto skewers. Discard marinade.
  • Grill lamb until lightly charred and cooked to your liking, turning skewers occasionally throughout cooking, about 8 to 10 minutes total. Cooking time will vary depending on the thickness of your lamb and your desired doneness. Transfer skewers to plate.
  • To assemble the plates, add a couple lamb skewers and potatoes to each plate. Serve with cucumbers, pickled red onions, feta cheese, hummus and avocado tzatziki (recipe below). EAT!

Avocado Tzatziki

  • Combine all the ingredients except the avocado in a bowl and mix well. If not serving right away, keep covered in the fridge. When ready to serve, stir in the avocado. The Tzatziki will keep 2-3 days in the fridge. My avocado stayed pretty green due to the lemon juice.

Greek Lamb Souvlaki Plates with Avocado Tzatziki | halfbakedharvest.com @hbharvest

Now, who’s ready to plan that Easter meal? DO IT…oh and Happy Monday!

Greek Lamb Souvlaki Plates with Avocado Tzatziki | halfbakedharvest.com @hbharvest

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Comments

  1. The avocado tzatziki is soooo delicious! Made it to go with chicken shawarma (from your sheet pan chicken shawarma recipe) and your naan bread. Everyone loved everything! Can’t wait to try the avocado tzatziki with other things.

    1. Hey Dianne,
      So so glad this recipe was enjoyed, thanks a bunch for giving it a try! Happy Sunday:) xTieghan

  2. Hi,
    This sounds delicious and I’m finally going to try. I wanted to use instant pot though for the lamb. Any idea how long it should cook there and any other things to consider?
    Thanks!

    1. HI! I have not tested this for the instant pot so it is really hard to say. I would try cooking for 55 minutes on high pressure. Hope that helps! Please let me know if you have any other questions. I hope you love this recipe! Thank you!! xTieghan

  3. 5 stars
    Top 5 best meals I’ve ever made. WOW THIS IS SO GOOD!! HBH does it again. I had ground lamb so I followed the recipe using ground lamb and made them into meatballs. It was delicious. This meal is full of flavor and easy to make. We ate the leftovers for lunch today over a bed of mixed greens + quinoa. After our first helping my husband told me he wanted more because it tasted so good but didn’t want to overeat and be too full and ruin the goodness and he wanted enough leftovers for lunch today. This will go into our weekly rotation!!

  4. Put plastic wrap directly on the avocado and then put the lid on the container.
    Or, put the avocado in a plastic zip bag, squeeze all the air out and zip it closed. When you want to serve it, just snip off one bottom corner of the bag and squeeze it out into the serving bowl.

  5. Wow! This looks absolutely amazing! I can’t wait to make this for my hubby. He’s gonna love it! We love Greek food, and we absolutely adore lamb.

    1. Hi! I have never tried baking the skewers, but I am sure that would work. Maybe 450 degrees F. for 20-25 minutes? Again, I am not sure so I cannot say exact cooking times. Please let me know if you have other questions. Thanks so much!!

  6. Hey Tieghan! I made this for dinner! I swapped out the lamb for beef and it was delicious. That marinade is on point! The avocado tzatziki is ah-mazing! Avocado does make everything better!! We threw some Naan bread on the grill and totally pig out! Thanks for the killer recipe.

  7. I am so ready for Easter! I think that it’s a pointless holiday if you’re not religious, but you just can’t help but smile when you see the daisies, Easter eggs and chocolate bunnies pop up in grocery stores! 🙂 I love that you included avocado in the tzatziki because it adds such a delicious flavor!

  8. My wife Nicoletta would be with you on that cucumber issue. She doesn’t like it. So that being said the avocado in the tzatziki That sounds do good I did make an avocado humus and it was good so In the tzatziki it would be so good with a richness indescribable. We’ll done! The lamb look so delicious too and gyros bring them on.

  9. I love Greek food (one of my faves, in fact!). Your souvlaki looks absolutely mouthwatering!

  10. Cool Greek trick for the potatoes; in the last 10 minutes remove the potatoes from the oven, dump them in a bowl and pour over a little semolina flour, shake to coat, and back to the oven to finish crisping.

      1. Can I cook Souvlaki on a George Foreman Grill ? If I cut the lamp into 1-1/2 pieces can U guesstimate how long I cook them???

        1. HI! I am not familiar with this cooking method, so I really cannot say. Sorry I could not help more. Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  11. This is perfect-I was planning on grilling lamb for Easter dinner which also happens to fall on my birthday this year. Hang in there with the wisdom teeth recovery. It may go more slowly than you’d like but you’ll get there. And as far as spring break goes you’ll get yours at some point, too…all good things in all good time.

  12. Glad you’re recovering Tieghan! I’m sure you’re so glad it’s over! I’m so ready for some Easter eats! Count me in for these! That avocado tzatziki sounds delicious!

  13. Hey Tieghan, how you feeling today? hope not too bad and still enjoying all the yummy soft liquidy foods.
    Well, your lamb souvlaki ‘s are so perfect, I love them, and I can’t wait to try the avo tzatziki, what a great idea 🙂 .
    Keep warm and snuggled up 🙂 x

  14. Thank you for reading my mind. I had a craving and have been thinking I would enjoy preparing a seasoned/tasty lamb recipe.

  15. I love this! We’ve made chicken souvlaki countless times, but with lamb sounds soo BOMB. Love that you went all the way and made a whole Greek plate out of this, also gotta try avocado tzatziki cause that just sounds like a match made in heaven!!