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Greek Lamb Souvlaki and Easy Homemade Pita Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 46 reviews
  • Author: Kimberly
  • Prep Time: 25 minutes (plus marinating and dough rising time)
  • Cook Time: 25 minutes
  • Total Time: 1 hour 30 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Greek

Description

Greek lamb souvlaki with homemade pita brings the authentic flavors of the Mediterranean street market right to your kitchen. Tender, marinated lamb skewers are grilled to juicy perfection and paired with warm, soft pita breads made from scratch. Finished with fresh toppings and a tangy tzatziki sauce, this dish is a flavorful and satisfying meal ideal for sharing with family and friends.

Ingredients

For the Lamb Souvlaki:

  • 1 1/2 lbs boneless lamb leg or shoulder, cut into 1-inch cubes
  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 3 cloves garlic, minced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Wooden skewers (soaked in water if grilling)

For the Homemade Pita Bread:

  • 2 1/4 teaspoons (1 packet) active dry yeast
  • 1 teaspoon sugar
  • 3/4 cup warm water
  • 2 cups all-purpose flour
  • 1 teaspoon salt
  • 1 tablespoon olive oil

Optional Toppings:

  • Tzatziki sauce
  • Sliced cucumber
  • Chopped tomato
  • Red onion
  • Fresh parsley

Instructions

  1. Marinate the Lamb: In a bowl, whisk together olive oil, lemon juice, minced garlic, red wine vinegar, dried oregano, salt, and black pepper. Add the lamb cubes to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour, or overnight to deepen flavors.
  2. Prepare the Yeast Mixture: Dissolve the active dry yeast and sugar in warm water and let it sit for 5 to 10 minutes until frothy and activated.
  3. Make the Pita Dough: In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and olive oil. Mix well, then knead the dough on a floured surface until smooth and elastic, about 7 to 8 minutes. Shape the dough into a ball.
  4. Let the Dough Rise: Place the dough ball in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot until doubled in size, approximately 1 hour.
  5. Shape the Pitas: Punch down the risen dough and divide it into 6 equal portions. Roll each portion into a circle about 1/4 inch thick using a rolling pin.
  6. Cook the Pita Bread: Heat a cast iron skillet or griddle over medium-high heat. Cook each pita for 1 to 2 minutes on each side until the dough puffs up and golden brown spots form. Transfer cooked pitas to a plate and cover with a towel to keep warm.
  7. Thread and Grill the Lamb: Thread the marinated lamb pieces onto wooden skewers. Grill the skewers on an outdoor grill or in a grill pan over medium-high heat for 8 to 10 minutes, turning occasionally, until the lamb is charred on the outside and cooked to your preferred doneness.
  8. Assemble and Serve: Serve the grilled lamb inside the warm pita breads. Add tzatziki sauce and your favorite toppings such as sliced cucumber, chopped tomato, red onion, and fresh parsley to complete the dish.

Notes

  • You can substitute lamb with chicken or beef if preferred.
  • If short on time, store-bought pita breads can be used, though homemade pita adds a special fresh touch.
  • Leftover pita breads should be stored in an airtight container and can be reheated in a skillet for best texture.

Find it online: https://slsrecipes.com/greek-lamb-souvlaki-and-easy-homemade-pita-recipe/