Prep Time
4 hrs marinating
Cook Time
30 mins
Total Time
4.5 hrs
Servings
4 - 6
Ingredients
For the Marinade
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2 lbs American lamb shoulder, cut into 1½ inch cubes
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Zest and juice of 1 large lemon
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4 garlic cloves, grated
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2 tsp dried oregano, preferably Greek
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1 tsp ground cumin
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1½ tsp kosher salt
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¾ tsp freshly cracked black pepper
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¼ tsp red pepper flakes
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¼ cup extra virgin olive oil
For the Grilled Garlic Butter Pita
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6 pita breads
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3 tbsp melted butter
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3 garlic cloves, grated
For the Tzatziki
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1 cup full fat Greek yogurt
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½ English cucumber, grated
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1 garlic clove, minced
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2 tbsp fresh dill, chopped
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1 tbsp fresh lemon juice
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1 tbsp extra virgin olive oil
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½ tsp kosher salt
For Assembly
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1 cup cherry tomatoes, halved
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½ red onion, thinly sliced
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½ cup fresh mint leaves
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½ cup arugula
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4 lemon wedges
Directions
1. Make the Marinade:
In a large bowl, whisk together the lemon zest, lemon juice, grated garlic, oregano, cumin, salt, black pepper, red pepper flakes, and olive oil until well combined.
2. Marinate the Lamb:
Add the American lamb cubes to the marinade and toss until evenly coated. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
3. Make the Tzatziki:
Wrap the grated cucumber in a clean kitchen towel and squeeze out as much moisture as possible. In a medium bowl, combine the Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, and salt. Stir until well combined. Refrigerate for at least 30 minutes to allow the flavors to develop.
4. Skewer the Lamb:
Remove the lamb from the refrigerator 30 minutes before grilling. Thread the lamb cubes onto metal skewers, or pre soaked wooden skewers, placing the pieces snugly together.
5. Grill the Souvlaki:
Preheat the grill to high heat, 450 to 500°F. Grill the skewers, turning every 2 to 3 minutes, until nicely charred on all sides and the lamb reaches an internal temperature of 145°F for medium, about 10 to 12 minutes total. Let the lamb rest for 5 minutes before serving.
6. Assemble and Serve:
Grill the pita briefly, then brush with the garlic butter. Spread a generous spoonful of tzatziki onto each pita. Remove the lamb from the skewers and place it on the pita. Top with the cherry tomatoes, red onion, mint, and arugula. Serve immediately with lemon wedges on the side.
USDA recommends the following time and temperature parameters
Ground Lamb
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest
