Photo of Lamb Souvlaki Salad by WW

Lamb Souvlaki Salad

Points® value
Total Time
35 min
25 min
10 min
Tender, marinated lamb tops a bed of crisp lettuce and is sprinkled with diced cucumbers, tomatoes and fresh mint. It's then drizzled with a tangy yogurt sauce.


Plain fat free yogurt

1 cup(s)

Fresh lemon juice

2 tsp(s)

Minced garlic

1 tsp(s)

Table salt

½ tsp(s)

Cumin seeds

½ tsp(s), or cumin seeds

Uncooked lean and trimmed lamb leg

1 pound(s), about 3 boneless lamb steaks cut 3/4- to 1-inch-th

Peppermint leaves

½ cup(s), fresh, cut into slivers

Romaine lettuce

4 cup(s), cut into shreds


½ large, Seedless English variety, diced


1 medium, diced

Red onion

½ medium, thinly sliced


  1. In a small bowl, combine yogurt, lemon juice, garlic, salt and cumin. Pour 1/4 cup of dressing into a resealable food storage bag; add lamb. Seal bag and turn to coat. Cover remaining yogurt mixture (this will be the dressing). Refrigerate dressing and lamb at least 30 minutes or up to 8 hours.
  2. Preheat outdoor grill or broiler. If using broiler, line broiler pan rack with foil for easy cleanup. Lift lamb from marinade and place lamb on grill or broiler pan. (Discard marinade.) Grill or broil, turning once for medium-rare, about 8 minutes, or longer until desired doneness. Remove lamb to cutting board and thinly slice.
  3. Stir 1/4 cup of mint into refrigerated dressing. Place 1 cup of shredded lettuce on each of 4 plates; top each with a heaping 1/2 cup of lamb. Scatter with remaining mint, 1/4 cup each of cucumber and tomato, and 2 tablespoons of onion. Repeat with remaining ingredients to make 4 salads. Drizzle each with 2 1/2 tablespoons of dressing and serve.