malinda sargent


Souvlaki or Souvlakia are grilled, marinated lamb kebabs served in toasted Pita breads with your favourite selection of shredded salad and sauces.

One my my family favorites I still remember the days in Athens and seeing at the taverna and ordering these.

pinch tips: Perfect Pasta Every Time


500 grams / 1 lb of lamb leg steak
juice of 1 lemon
½ cup of olive oil
1 tablespoon of white wine vinegar
2 to 3 cloves of garlic
2 bay leaves
small bunch of fresh oregano
salt and pepper to taste
4 large pita breads
oil for frying
tzatziki or greek yoghurt
hummus (optional)
spicy tomato sauce (optional)
sweet chili sauce (optional)
prepared shreaded salad of lettuce, herbs etc.

Directions Step-By-Step

Trim the lamb of any fat or sinew, cut into small cubes and carefully thread onto approximately 8 skewers. Peel and mince the garlic, juice the lemon straining out any pips and finely chop the fresh oregano. In a bowl place the lemon juice, garlic, olive oil, oregano, white wine vinegar and salt and freshly milled black pepper to taste.

Place the lamb kebabs in a shallow flat dish and pour the marinade over them. Cover with plastic wrap and refrigerate for several hours or ovenight.

reheat your grill or barbeque. Place the lamb skewers over a medium heat and cook for around 4 minutes each side, brushing with extra marinade and turning once.

Brush a pita bread with oil and water and lightly toast for one minute each side on a very hot flat skillet.
Hold a large double layer of kitchen paper in one hand and place the hot pita on the paper. Pull the meat off two skewers into the pita and add a good large portion of shreaded salad with tongs, drizzle with Tzatziki and your favourite sauces. Roll the pita into a tight cone secured by wrapping in the kitchen paper and serve immediately. Continue making 3 more Souvlaki with the remaining ingredients.

About this Recipe

Course/Dish: Other Main Dishes