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.

★★★★★ 2 votes


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.


1Trim 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