Lamb Souvlaki Wrap with Tzatziki
- Level: Easy
- Yield: 1 serving
- Total: 55 min
- Active: 55 min
Ingredients
Marinade:
2 cloves garlic, smashed and finely chopped
2 sprigs fresh oregano, leaves chopped
1 tablespoon red wine vinegar
Zest and juice of 1 lemon
Squeeze of olive oil
Kosher salt
Pinch crushed red pepper
Six 1-inch cubes boneless lamb leg
Tzatziki:
1/2 hothouse cucumber, half peeled
Kosher salt
1 cup Greek yogurt
1 tablespoon white vinegar
5 or 6 sprigs dill, fronds picked and finely chopped
3 sprigs mint, leaves picked, chiffonade
2 cloves garlic, smashed and finely chopped
Salad:
1 tomato, diced
1/2 hothouse cucumber, diced
1/2 red onion, sliced
Kosher salt
1/2 lemon, squeezed
Drizzle olive oil
1 whole wheat pita
Handful arugula
Crumbled feta
1 sprig fresh oregano, leaves chopped
Directions
Special equipment:
two 10-to-12-inch metal skewers- For the marinade: Mix together in a bowl the garlic, oregano, red wine vinegar, lemon zest and juice, olive oil, pinch salt and crushed red pepper. Add the lamb cubes and let sit for 10 minutes.
- While the lamb marinates, make the tzatziki: Grate the cucumber on a box grater, sprinkle with salt and let drain for about 10 minutes. Add to a bowl with the yogurt, white vinegar, dill, mint and garlic and mix to combine.
- For the salad: Mix together the tomato, cucumber and red onion in a bowl. Add salt, lemon and olive oil and toss to combine.
- Thread the lamb cubes on 2 skewers and grill over medium-high heat on a grill pan, 3 to 5 minutes per side. Remove and add the pita to the grill until grill marks appear and it’s toasted, a minute or two.
- Top the grilled pita with the lamb, arugula, salad, feta, tzatziki and garnish with oregano.