Grilled Lamb Greek Salad Wrap

  • Level: Easy
  • Total: 2 hr 45 min
  • Prep: 2 hr 30 min
  • Cook: 15 min
  • Yield: 4 servings
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1/4 cup olive oil

2 tablespoons lemon juice

1 tablespoon finely chopped lemon zest

4 cloves garlic, coarsely chopped

2 tablespoons coarsely chopped rosemary leaves

1 1/2 pound lamb tenderloin

4 pocketless pitas or Lavash

Tomato Salad:

1 cucumber, peeled and cut into 1/2-inch dice

2 tomatoes, cut into 1/2-inch dice

1 small red onion, finely sliced

2 tablespoons mint chiffonade

Salt and freshly ground pepper

Feta Yogurt Sauce:

1 cup yogurt, drained

1/4 cup crumbled feta cheese

1/4 teaspoon cumin

1 tablespoon lemon juice

2 cloves garlic, finely chopped


  1. Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices.
  2. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes.
  3. Feta Yogurt Sauce: Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.
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