Lamb souvlaki pitta

    Lamb souvlaki pitta


    5 people made this

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

    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.

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    Reviews (1)


    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

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