Greek Souvlakia Lamb Shishkabob In Pita with Tsatzi

Name: Greek Souvlakia Lamb Shishkabob In Pita with Tsatziki
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 to 4 lb. leg of lamb, boned by the butcher; 2 sm. onions, diced; 2 bay leaves; 1 tsp. rosemary; 1 lemon; 3/4 cup olive; 12 sprigs fresh thyme; 1 tsp. dried; 2 tbsp. diced fresh mint; 1 tbsp. dried; 6 cloves garlic, pressed; finely diced; 3/4 cup dry white wine; vermouth; 1 tbsp. Worcestershire sauce; 1/2 cup red wine vinegar; 1 md. cucumber; 3 cloves garlic; 3 tbsp. finely chopped fresh mint; 2 tbsp. dried; 3 cups yogurt; salt and pepper to taste; 1 lb. tomatoes; 2 onions; 16 pita bread

Servings: persons

3 to 4 lb. leg of lamb, boned by the butcher
2 sm. onions, diced
2 bay leaves
1 tsp. rosemary
1 lemon
3/4 cup olive
12 sprigs fresh thyme
1 tsp. dried
2 tbsp. diced fresh mint
1 tbsp. dried
6 cloves garlic, pressed
finely diced
3/4 cup dry white wine
vermouth
1 tbsp. Worcestershire sauce
1/2 cup red wine vinegar
1 md. cucumber
3 cloves garlic
3 tbsp. finely chopped fresh mint
2 tbsp. dried
3 cups yogurt
salt and pepper to taste
1 lb. tomatoes
2 onions
16 pita bread

1
Marinating the lamb: Combine all the marinade ingredients and mix well, either by hand or in a food processor.
2
Put the lamb in a large pan (anything but aluminum) and pour the marinade over it.
3
Cover and marinate in the fridge for anywhere from half a day to 3 days (the longer the better).
4
Stir occasionally.
5
Making the tsatziki: Peel the cucumber, cut it in half and use a teaspoon to scrape out the seeds.
6
Chop the cucumber finely.
7
Peel and press the garlic.
8
Mix the cucumber, garlic, mint, and yogurt, with salt and pepper.
9
Make the tsatziki at least 2 hours ahead to give the flavors a change to develop.
10
The final assembly: Dice the tomatoes and onions and put them in separate attractive bowls on the table, along with the tsatziki and the pita breads, cut in half.
11
Grill the lamb over charcoal or wood about 20 minutes on each side, until the inside is halfway between pink and brown.
12
Slice the lamb thinly and put it on a platter.
13
Let each person fill a pita with lamb, chopped tomato, onion and tsatziki, and eat the souvlakia with their hands..like a sandwich.
14
The Joanne Kates Cookbook

434

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 25 ingredients. The key ingredients include: 3 to 4 lb. leg of lamb, boned by the butcher, 2 sm. onions, diced, 2 bay leaves, 1 tsp. rosemary, and more.

Yes, Greek Souvlakia Lamb Shishkabob In Pita with Tsatziki falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Greek Souvlakia Lamb Shishkabob In Pita with Tsatziki

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions