Lamb souvlaki

Quick and easy lamb souvlaki with pita bread makes a delicious light lunch.

  • 10 mins cooking
  • Serves 4
  • Print


Lamb souvlaki
  • 1 1/2 cup (420g) european-style yoghurt
  • 2 tablespoon lemon juice
  • 2 clove garlic, crushed
  • 2 teaspoon finely chopped oregano
  • 2 teaspoon ground cumin
  • 600 gram diced lamb
  • 1 (130g) lebanese cucumber, seeded, chopped finely
  • 1/4 cup finely chopped mint
  • 1 tablespoon olive oil
  • 4 large pita bread
  • 75 gram rocket leaves
  • 2 medium (300g) tomatoes, chopped coarsely
  • 1 medium (170g) red onion, sliced thinly


Lamb souvlaki
  • 1
    Combine yoghurt, juice, garlic, oregano and cumin in a large bowl, remove half and reserve. Add lamb to remaining yoghurt, toss to coat. Thread lamb onto four wooden skewers. Stir cucumber and mint into reserved yoghurt mixture.
  • 2
    Drizzle lamb skewers with oil. Cook over high heat in an oiled grill pan (or on a grill or barbecue) until cooked as desired.
  • 3
    Warm pita in microwave on HIGH (100%), 20 seconds. Divide rocket, tomato and onion among pita, top with lamb skewers and drizzle with reserved yoghurt mixture.
  • 4
    Roll pita tightly to enclose filling. Holding pita tightly, pull skewer from meat and discard. Serve immediately.

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