Save Recipe Print
2 hr 50 min
2 hr 30 min
20 min
4 to 6 servings


Essence (Emeril's Creole Seasoning):


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.


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.

Essence (Emeril's Creole Seasoning):

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

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

Get the Recipe

Snowy Pink Coconut Bundt Cake

Show off your love of Snowball snack cakes with this decadent dessert.


Grilled Lamb Chops

Recipe courtesy of Giada De Laurentiis

Herb-Roasted Lamb

Recipe courtesy of Ina Garten

Crown Roast of Lamb

Recipe courtesy of Alton Brown

Marinated Lamb Chops

Recipe courtesy of Ellie Krieger

Rack of Lamb

Recipe courtesy of Ina Garten

Roasted Lamb Chops

Recipe courtesy of The Neelys

Braised Lamb Shanks

Recipe courtesy of Anne Burrell

Roasted Leg of Lamb

Recipe courtesy of Alex Guarnaschelli

Browse Reviews By Keyword

          Latest Stories