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
Scale
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.
