Lamb Souvlaki with Tzatziki

Recipe courtesy Emeril Lagasse, 2001

Show: Emeril LiveEpisode: International Food Fest

Rated: 5 stars out of 5Rate itRead users' reviews (10)

RECIPE
COMMENTS & REVIEWS(10)

Cook Time:
20 min
Level:
--
Yield:
4 to 6 servings

Times:

Prep: 2 hr 30 min
Inactive Prep: --
Cook: 20 min
Total:: 2 hr 50 min

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Ingredients

2 pounds lamb, trimmed of fat and cut into 1-inch strips
1/4 cup fresh lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon plus 1 teaspoon fresh oregano
2 teaspoons minced garlic
1/4 cup grated onion
2 teaspoons olive oil
1 large white onion, thinly sliced
1 teaspoon Essence, recipe follows
Pita bread rounds
Tzatziki, recipe follows

Directions

Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.

Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.

Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.

Tzatziki:

1 medium cucumber, peeled, sliced in half and seeded, and finely chopped
1/8 teaspoon plus 1/4 teaspoon salt
1 cup plain yogurt
1 tablespoon olive oil
1 teaspoon fresh lemon juice or white wine vinegar
1 teaspoon minced fresh dill or oregano leaves
1 teaspoon minced garlic
1/2 teaspoon Essence, recipe follows

Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.

Yield: 1 1/2 cups

Essence (Emeril's Creole Seasoning):

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly and store in an airtight jar or container.

Yield: about 2/3 cup

Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

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Comments & Reviews

recipe Lamb Souvlaki with Tzatziki
Bobbie Oceanside, CA 10-07-2009
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!
Rated: 5 stars out of 5

This souvlaki was incredibly delicious (i'm an Aussie who's grown up on lamb). It's time consuming with the marinades &... cucumber yogurt, BUT very easy to make - no hard work, just waiting time. My US husband who doesn't eat lamb has requested this for next week too! THANKYOU Food Network! :)Read more
recipe Lamb Souvlaki with Tzatziki
Sylvia Scottsdale, AZ 08-18-2009
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Can't wait to try it!
Rated: 5 stars out of 5

I've tried a couple of Emerill recipes and they have been amazing! I can't wait to try this one! If you haven't tried it... already, try his New Orleans BBQ Shrimp! It's amazing!! Read more
recipe Lamb Souvlaki with Tzatziki
bonnette Richfield Springs, NY 06-07-2009
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very good!
Rated: 5 stars out of 5

I had been wanting to have some souvlaki like the Greek Orthodox Church in GR, MI serves at the annual Festival of the Arts. ... The taste of this brought me right back!! I used pork because that's what I'm used to and because it was on sale. I actually used pork chops and cut out the bones. Two hours of marinade time was plenty... there was lots of flavor and no mushiness to the meat. And rather than messing around with the skewers I used my veggie pan for the grill and grilled the pieces that way- quite a bit less time consuming. the whole process seemed time consuming but the result was delicious!!Read more
recipe Lamb Souvlaki with Tzatziki
Ashley Roslindale, MA 05-11-2007
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Very good marinade
Rated: 5 stars out of 5

I used pork instead of lamb because it's what I had in the freezer- the marinade was so good with the meat...I only marinaded... for a 1/2 hour and the meat was flavorful, juicy and tender off the grillRead more
recipe Lamb Souvlaki with Tzatziki
Anonymous 08-30-2006
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Authentic Souvlaki
Rated: 5 stars out of 5

Just like the souvlakis I had in Greece
recipe Lamb Souvlaki with Tzatziki
KAREN Noblesville, IN 05-05-2006
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AWESOME
Rated: 5 stars out of 5

I used chicken instead of lamb and it was fabulous. The sauce has a wonderful flavor and is a wonderful tribute to greek... food.Read more