Mediterranean Lamb Souvlaki Pita
Tender grilled lamb skewers seasoned with Mediterranean herbs and spices, served in warm pita bread with fresh vegetables and tangy tzatziki sauce.
Ingredients
- 1 lb boneless lamb leg or shoulder, cubed
- 1/4 cup extra virgin olive oil
- 2 tbsp lemon juice, fresh
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- 1 tsp salt
- 1/2 tsp black pepper, freshly ground
- 4 pita bread
- 1/2 cup tzatziki sauce
- 2 roma tomatoes, diced
- 1 cucumber, diced
- 1/2 red onion, thinly sliced
- 1/2 cup feta cheese, crumbled
- 2 tbsp fresh parsley, chopped
- 8 wooden skewers, soaked in water
Instructions
-
1
In a large bowl, combine 1/4 cup extra virgin olive oil, 2 tbsp fresh lemon juice, 3 minced garlic cloves, 2 tsp dried oregano, 1 tsp dried thyme, 1 tsp salt, and 1/2 tsp freshly ground black pepper to make the marinade.
-
2
Add the 1 lb cubed boneless lamb leg or shoulder to the marinade and toss to coat evenly. Cover and refrigerate for at least 2 hours, preferably overnight.
-
3
Soak 8 soaked in water wooden skewers in water for at least 30 minutes to prevent burning on the grill.
-
4
Preheat your grill to medium-high heat (around 400°F or 204°C).
-
5
Thread the marinated lamb onto the soaked skewers, leaving small spaces between each piece to ensure even cooking.
-
6
Grill the skewers for 10-12 minutes, turning occasionally, until the lamb reaches an internal temperature of 145°F (63°C) for medium-rare or your desired doneness.
-
7
While the lamb is grilling, warm the 4 pita bread on the grill for about 30 seconds per side.
-
8
To serve, spread a generous amount of 1/2 cup tzatziki sauce on each pita.
-
9
Remove the grilled lamb from the skewers and place on top of the tzatziki-covered pita.
-
10
Top with 2 diced roma tomatoes, 1 diced cucumber, 1/2 thinly sliced red onion, 1/2 cup crumbled feta cheese, and 2 tbsp chopped fresh parsley.
-
11
Fold the pita or wrap in parchment paper for easier eating, and serve immediately.