If you have ever dreamed of whisking yourself away to the sunny shores of the Mediterranean, let me introduce you to the unforgettable Greek Lamb Souvlaki and Homemade Pita Recipe. This dish perfectly blends tender, marinated lamb with soft, warm pita bread made from scratch, creating a melody of flavors that is both rustic and bursting with freshness. The combination of zesty lemon, aromatic oregano, and garlic in the lamb marinade pairs beautifully with the homemade pita’s pillowy texture, making every bite a celebration of traditional Greek cooking at home.
Ingredients You’ll Need
This Greek Lamb Souvlaki and Homemade Pita Recipe relies on simple yet essential ingredients that work harmoniously to bring authentic Mediterranean flavors to your table. Each ingredient has a special role, from tenderizing the lamb to creating that perfect pita dough that rises just right.
- Boneless lamb shoulder or leg (1½ pounds): Choose a well-marbled cut for juicy and flavorful souvlaki bites.
- Olive oil (3 tablespoons + 1 tablespoon): Adds richness and helps the marinade penetrate the meat, while a bit in the dough keeps the pita soft.
- Fresh lemon juice (2 tablespoons): Brings bright acidity that balances the savory lamb beautifully.
- Garlic cloves (3, minced): Infuses the lamb with unforgettable depth and aroma.
- Red wine vinegar (1 tablespoon): Enhances the marinade with a subtle tangy kick.
- Dried oregano (1 tablespoon): A classic herb that delivers that unmistakable Mediterranean flavor.
- Salt (1 teaspoon for lamb + 1 teaspoon for pita): Essential for enhancing all the natural flavors.
- Black pepper (½ teaspoon): Adds just the right hint of warmth and spice.
- Active dry yeast (2¼ teaspoons or 1 packet): This little powerhouse makes the pita dough rise and puff perfectly.
- Sugar (1 teaspoon): Feeds the yeast to help create a light and airy pita.
- Warm water (¾ cup): Activates the yeast and creates the ideal dough consistency.
- All-purpose flour (2 cups): Forms the base of the pita dough, giving it structure and softness.
How to Make Greek Lamb Souvlaki and Homemade Pita Recipe
Step 1: Marinate the Lamb
Start by combining olive oil, fresh lemon juice, minced garlic, red wine vinegar, dried oregano, salt, and black pepper in a bowl. Toss your cubed lamb pieces in that fragrant marinade, making sure every morsel is well coated. Cover the bowl and let it chill in the refrigerator for at least two hours, or preferably overnight for maximum flavor infusion and tenderizing magic.
Step 2: Prepare the Pita Dough
In a small bowl, dissolve the yeast and sugar in warm water, then let it sit for 5 to 10 minutes until it’s foamy and alive with bubbles. This step is key to a beautifully risen pita. Meanwhile, mix the flour and salt in a large bowl. When the yeast mixture is ready, add it and the olive oil to the flour, stirring until the dough begins to form. Turn the dough out onto a floured surface and knead for 6 to 8 minutes until it becomes smooth and elastic to the touch.
Step 3: Let the Dough Rise
Place your kneaded dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot until it doubles in size — about one hour. This patient waiting will reward you with soft, pillowy pita bread that just melts in your mouth.
Step 4: Cook the Lamb Souvlaki
Skewer your marinated lamb cubes and grill them over medium-high heat for 8 to 10 minutes, turning occasionally. Look for that perfect charred, juicy exterior while keeping the inside tender. No grill? No problem — the broiler or a grill pan works wonders too.
Step 5: Shape and Cook the Pita Bread
Divide your risen dough into six equal portions and roll each into a circle about a quarter-inch thick. Heat a dry skillet over medium-high heat and cook each pita for 1 to 2 minutes on each side until they puff up and develop golden spots. The result is soft, warm pita bread that’s perfect for wrapping your lamb souvlaki.
How to Serve Greek Lamb Souvlaki and Homemade Pita Recipe
Garnishes
Enhance your Greek Lamb Souvlaki and Homemade Pita Recipe with vibrant garnishes like creamy tzatziki, juicy tomato slices, crisp red onion rings, and fresh parsley. These add lively textures and refreshing flavors that complement the rich lamb and tender pita perfectly.
Side Dishes
Round out your meal with traditional Greek sides such as a bright Greek salad packed with cucumbers, olives, and feta cheese or comforting lemon potatoes roasted to golden perfection. These sides add balance and keep your dining experience authentically Mediterranean.
Creative Ways to Present
Feeling adventurous? Serve your lamb souvlaki tucked inside pita pockets alongside colorful bowls of assorted dips like hummus, roasted red pepper spread, or baba ganoush. Or, try making a souvlaki platter with grilled vegetables and a sprinkle of feta for an inviting family-style feast.
Make Ahead and Storage
Storing Leftovers
Leftover lamb souvlaki and pita can be stored in airtight containers in the refrigerator for up to three days. Keep them separate if you want to maintain the pita’s softness and reheat just before serving.
Freezing
You can freeze both cooked lamb and pita bread. Wrap the lamb skewers tightly in foil and place them in a freezer bag, and freeze pita in airtight bags as well. Both keep well for up to two months but are best enjoyed sooner for freshness.
Reheating
For the lamb, reheat gently in a skillet over low heat to avoid toughness. Warm the pita on a skillet or in the oven wrapped in foil to retain its softness and fresh-baked appeal.
FAQs
Can I use other meats instead of lamb in this recipe?
Absolutely! While lamb offers that classic souvlaki flavor, chicken or pork work beautifully as alternatives. Just adjust cooking times accordingly to ensure tenderness and juiciness.
Is it necessary to make pita bread from scratch?
Making your own pita is wonderful for freshness and texture, but store-bought pita bread works as well for a quicker meal without sacrificing much flavor.
How long should I marinate the lamb?
For best results, marinate the lamb for at least two hours, though overnight will yield the most tender, flavorful meat thanks to deeper herb and citrus absorption.
Can I grill the lamb indoors?
Yes! If outdoor grilling isn’t an option, use a grill pan or broiler to get that lovely char and caramelization on the lamb pieces.
What can I serve with Greek Lamb Souvlaki and Homemade Pita Recipe for a complete meal?
Complement the dish with classic Greek sides like salads, lemon roasted potatoes, or grilled vegetables for a well-rounded Mediterranean feast.
Final Thoughts
Trust me when I say this Greek Lamb Souvlaki and Homemade Pita Recipe is a joyful journey into the heart of Greek cooking. The tender lamb, flavorful marinade, and soft, warm pita will captivate your taste buds and impress anyone lucky enough to share your table. So gather your ingredients, invite some friends or family, and enjoy crafting this timeless Mediterranean masterpiece right at home.
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Greek Lamb Souvlaki and Homemade Pita Recipe
- Prep Time: 20 minutes (plus 2 hours marinating and 1 hour rising)
- Cook Time: 25 minutes
- Total Time: 45 minutes active, 3 hours 5 minutes including marinating and rising
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
This Greek Lamb Souvlaki paired with easy homemade pita bread is a delicious and authentic Mediterranean meal. Tender cubes of marinated lamb are grilled to perfection and served with warm, fluffy pita bread made from scratch. This recipe brings vibrant flavors of garlic, lemon, oregano, and olive oil together, perfect for a flavorful dinner that captures the essence of Greek cuisine.
Ingredients
For the Lamb Souvlaki:
- 1½ pounds boneless lamb shoulder or leg, cut into 1-inch cubes
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Homemade Pita Bread:
- 2¼ teaspoons active dry yeast (1 packet)
- 1 teaspoon sugar
- ¾ cup warm water
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 tablespoon olive oil
Instructions
- Prepare the marinade: In a bowl, whisk together olive oil, lemon juice, garlic, red wine vinegar, oregano, salt, and black pepper to create the marinade.
- Marinate the lamb: Add the lamb cubes to the marinade and toss to coat all pieces thoroughly. Cover and refrigerate for at least 2 hours, ideally overnight, to let the flavors infuse.
- Thread the lamb onto skewers: Once marinated, carefully thread the lamb pieces onto skewers, ensuring they are evenly spaced for uniform cooking.
- Grill the lamb: Preheat a grill to medium-high heat. Place the skewers on the grill and cook for 8–10 minutes, turning occasionally until the lamb is nicely charred and cooked to your preferred doneness.
- Activate the yeast: In a small bowl, combine yeast, sugar, and warm water. Allow it to sit for 5–10 minutes until the mixture becomes foamy, indicating the yeast is active.
- Make the dough: In a large bowl, mix the flour and salt. Add the yeast mixture and olive oil, stirring until a dough forms.
- Knead the dough: Transfer the dough to a floured surface and knead for 6–8 minutes until smooth and elastic.
- Let the dough rise: Place the dough in a lightly oiled bowl, cover it, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the pitas: Divide the risen dough into 6 equal pieces. Roll each piece into a circle approximately ¼-inch thick.
- Cook the pita bread: Heat a dry skillet over medium-high heat. Cook each pita for 1–2 minutes on each side until they puff up and develop golden brown spots.
- Serve warm: Serve the grilled lamb souvlaki skewers alongside the freshly cooked pita bread. Optionally, accompany with tzatziki sauce, sliced red onions, tomatoes, and fresh parsley for extra flavor.
Notes
- You can also cook the lamb under a broiler or in a grill pan if outdoor grilling isn’t an option.
- For extra flavor, serve with tzatziki, sliced red onions, tomatoes, and fresh parsley.
- Pita bread can be made in advance and stored in an airtight container or frozen for later use.
