Description
Enjoy this recipe for juicy lamb souvlaki served on homemade flatbread. This Greek-inspired dish features marinated lamb grilled to perfection and topped with classic accompaniments.
Ingredients
Scale
- 2 pounds boneless leg of lamb, trimmed and cut into 1½-inch cubes
- ¼ cup extra virgin olive oil
- Juice of 2 lemons
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon fresh rosemary, chopped (or ½ tsp dried)
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- Wooden or metal skewers
- 3 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 tablespoon instant dry yeast
- ¾ cup warm water
- ⅓ cup plain Greek yogurt
- 2 tablespoons olive oil
- Tzatziki sauce
- Thinly sliced red onions
- Diced tomatoes
- Fresh parsley or dill
- Crumbled feta cheese
- Lemon wedges
Instructions
- Marinate the lamb: In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, rosemary, cumin, salt, and pepper. Add the lamb cubes and mix to coat thoroughly. Cover and refrigerate for at least 2 hours, or preferably overnight.
- Make the flatbread dough: In a large mixing bowl, combine flour, salt, sugar, and yeast. Stir in warm water, yogurt, and olive oil until a rough dough forms. Knead on a floured surface for about 8 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let it rise in a warm place for 1 hour, or until doubled in size.
- Shape and cook the flatbreads: Punch down the risen dough and divide it into 6 equal portions. Roll each piece into an oval shape, about ¼-inch thick. Heat a skillet or grill pan over medium-high heat. Cook each flatbread for 2–3 minutes per side, until puffed and lightly charred. Cover with a clean towel to keep warm.
- Skewer and grill the lamb: Thread the marinated lamb pieces onto skewers. Preheat your grill or grill pan over medium-high heat. Grill the lamb skewers for 8–10 minutes, turning occasionally, until charred on the outside and juicy inside. Let the skewers rest for a few minutes.
- Assemble your lamb souvlaki wraps: Lay a warm flatbread on a plate. Add grilled lamb from the skewer, then top with tzatziki, sliced onions, tomatoes, feta, and herbs. Serve with lemon wedges.
Notes
- For a quick tzatziki sauce: Combine ½ cup Greek yogurt, ¼ cup grated cucumber (squeeze out excess water), 1 clove minced garlic, 1 teaspoon olive oil, and a squeeze of lemon juice. Season with salt and pepper.
- Soak wooden skewers in water for 30 minutes before grilling to prevent burning.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 wrap
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