Mediterranean Lamb Souvlaki Pita

Name: Mediterranean Lamb Souvlaki Pita
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
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

Tender grilled lamb skewers seasoned with Mediterranean herbs and spices, served in warm pita bread with fresh vegetables and tangy tzatziki sauce.

45 minMediumServes 4520 cal/serving

GreekLunchGrillStandardMediterraneanHigh ProteinPork-FreeAlcohol-FreeCorn-Free

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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.

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Questions

What temperature do I cook Mediterranean Lamb Souvlaki Pita at?

For Mediterranean Lamb Souvlaki Pita, the oven is set to 400 F (about 205 C) in step 4. The target internal temperature is 145 F (about 65 C), given in step 6. A probe thermometer removes the guesswork.

Why soak the skewers for Mediterranean Lamb Souvlaki Pita?

Step 3 reads: "Soak 8 soaked in water wooden skewers in water for at least 30 minutes to prevent burning on the grill." Dry wood burns. The soak in step 3 keeps the skewers from catching over the heat; metal skewers need none.

Do I need any special equipment for Mediterranean Lamb Souvlaki Pita?

Beyond a knife and a board, the method uses skewers (step 3) and parchment paper (step 11).

What can I use instead of feta in Mediterranean Lamb Souvlaki Pita?

The entry for Mediterranean Lamb Souvlaki Pita calls for 1/2 cup feta cheese, crumbled. In its place: Crumbled queso fresco or ricotta salata is milder but behaves the same. For dairy-free, crumble firm tofu and marinate it in lemon juice and salt.

Which part of Mediterranean Lamb Souvlaki Pita can be done ahead?

Everything up to step 2. Step 2 is a built-in pause of overnight, or about 8 hours: "Cover and refrigerate for at least 2 hours, preferably overnight." Do everything up to that point ahead of time and pick up at step 3 when you are ready to finish.

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