Lamb souvlaki pitta

    2 hours 50 min

    Marinated lamb is threaded onto skewers, barbecued to perfection, then served in a lightly toasted pitta bread with yoghurt sauce, red onions and tomatoes.

    6 people made this

    Serves: 8 

    • 1kg lamb, cut into 2cm cubes
    • For the Marinade
    • 125ml olive oil
    • 1 medium lemon, juiced
    • 1 teaspoon salt
    • freshly ground black pepper to taste
    • 1 teaspoon dried oregano
    • 1 tablespoon dried mint
    • 1 clove garlic, chopped
    • For the sauce
    • 500g plain yoghurt
    • 1 cucumber, grated
    • 4 cloves garlic, finely chopped
    • 2 tablespoons olive oil
    • 1/2 teaspoon dried oregano
    • salt and pepper to taste
    • 8 pitta breads
    • 1 red onion, thinly sliced
    • 1 tomato, thinly sliced

    Prep:30min  ›  Cook:20min  ›  Extra time:2hr marinating  ›  Ready in:2hr50min 

    1. Make the marinade by mixing together 125ml oil, lemon juice, salt, pepper, oregano, mint and garlic. Pour over the lamb and mix well, cover and chill for at least 2 hours.
    2. Make the sauce, mix together the yoghurt, cucumber, garlic, 2 tablespoons oil, oregano, salt an pepper. Let sit for 2 hours.
    3. Preheat a barbecue or grill. Thread the lamb onto skewers and grill for 10 minutes, turning once or to your degree of doneness.
    4. Scatter the pitta breads with olive oil and barbecue or grill to warm. Serve meat on pitta bread with red onion, tomato and yoghurt sauce.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (4)


    Great recipe. Another uncomplicated Greek dish. But do make sure the cucumber is dry - squeeze in a tea towel to get rid of all the juice or the sauce will end up runny.  -  07 Sep 2013


    Altered ingredient amounts. I only had about 400g of stir fry beef strips in the house, so I halved the marrinade. I also put rocket in the pitta bread. Great recipe!  -  08 Jun 2010  (Review from Allrecipes AU | NZ)


    Absolutely loved this recipe but I played around with the tzatziki a little, I added about half a lemon's juice and added another cucumber. Also I didnt use mint on the lamb. In future I would only use 2 or 3 cloves of garlic max. 4 was a bit much - even my dog couldn't be around me for a few days I only had a half an hour to marinade but all the flavours came through perfectly. My party of 7 can't stop raving about how great this meal was and it was so easy to make. This one's a keeper! Thanks so much!!!  -  25 Jan 2012  (Review from Allrecipes AU | NZ)