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



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

How to Make Souvlaki


  1. 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.

Printable Recipe Card

About Souvlaki

Course/Dish: Other Main Dishes

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