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Lamb Souvlaki with Tzatziki
(adapted from a recipe by Emeril Lagasse)
2 pounds lamb, trimmed of fat and cut into 1-inch pieces
1/4 cup fresh lemon juice
1/4 cup olive oil
1/2 cup white wine
1 teaspoon sea salt
1 teaspoon freshly ground pepper
1 tablespoon fresh oregano
3 cloves minced garlic
1/4 cup grated onion
1/4 teaspoon ground cumin
Pita bread rounds
Whisk the lemon juice, wine, olive oil, salt, pepper, oregano, garlic, cumin and grated onion. Pour over the meat and chill at least 2 hours and up to overnight. Thread the meat on metal or bamboo skewers. If using bamboo, soak the skewers in water for at least one hour before grilling. Thread tomatoes and red onion on skewers and spritz with olive oil. Set aside.
Preheat grill. Cook the skewers turning occasionally until brown on all sides. Grill vegetables until cooked as desired. Quickly heat the pita bread on the grill until warmed through and pliant. Holding a pita in your left hand, and the skewer in your right hand, pull the contents from the skewer into the pita bread. Repeat with the vegetables. Top with Tzatziki and serve!
1 medium cucumber, peeled, sliced in half and seeded, and finely chopped
1/8 teaspoon salt plus 1/4 teaspoon sea salt
1 cup plain Greek yogurt
1 tablespoon olive oil
1 teaspoon fresh lemon juice
1 teaspoon minced oregano leaves
1 teaspoon minced garlic
1/2 teaspoon Essence seasoning
Place the chopped cucumber in a strainer set on top of a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put all remaining ingredients in a bowl and stir to combine. Once drained add the cucumber and mix well. Cover and chill for at least 1 hour before serving.
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