If you’ve ever craved a dish that perfectly balances smoky, juicy meat with soft, pillowy bread, you’re going to adore this Greek Lamb Souvlaki with Homemade Pita Bread Recipe. This classic Greek favorite highlights tender chunks of marinated lamb grilled to perfection, paired with fresh, warm pita that’s delightfully easy to make at home. Every bite bursts with Mediterranean flavors, from zesty lemon and fragrant oregano to the subtle smokiness of paprika. Whether you’re planning a casual family dinner or impressing friends at a weekend gathering, this recipe brings the taste of Greece right to your kitchen in an irresistible, truly satisfying way.
Ingredients You’ll Need
Ingredients You’ll Need
Each ingredient in this Greek Lamb Souvlaki with Homemade Pita Bread Recipe plays a crucial role in developing authentic flavors and textures. From the tender lamb absorbing aromatic herbs to the simple pantry staples that make the pita soft and fluffy, these components come together beautifully with minimal fuss.
- Lamb leg meat, 900g – 1kg: The star of the dish, cut into small cubes for even cooking and maximum flavor absorption.
- Olive oil, 60ml (¼ cup): Adds richness and helps keep the lamb moist during grilling.
- Fresh lemon juice, 2-3 tablespoons: Brightens the marinade with tangy citrus notes that tenderize the meat.
- Garlic cloves, 2 crushed: Infuses the lamb with warm, savory depth.
- Dried oregano, 1 teaspoon: Classic Greek herb that gives the marinade its signature earthiness.
- Dried or fresh thyme, 1 teaspoon: Adds a subtle herbal note to complement the oregano.
- Smoked paprika, ½ teaspoon: Brings gentle smokiness and sweet warmth.
- Cumin, ½ teaspoon: Provides a nutty, slightly spicy undertone.
- Red onions, 2 small, sliced: Adds a sweet, slightly sharp counterpoint to the lamb.
- Salt and pepper: Essential for seasoning and enhancing all the flavors.
- Wooden skewers, 8: Perfect for threading the lamb cubes to grill evenly.
- Warm water, 1 cup: Activates the yeast in the pita dough, ensuring a light texture.
- Instant dry yeast, 2 teaspoons: Leavens the pita, making it soft and fluffy.
- Sugar, 1 teaspoon: Feeds the yeast and helps the pita brown.
- Flour, 2 ½ cups, divided: Forms the structure of the pita; extra flour helps with kneading.
- Salt, 1 teaspoon: Balances the flavors in the pita dough.
- Olive oil, 1 tablespoon: Adds moisture and pliability to the pita dough.
How to Make Greek Lamb Souvlaki with Homemade Pita Bread Recipe
Step 1: Marinate the Lamb
Start by mixing your lamb cubes with olive oil, fresh lemon juice, crushed garlic, oregano, thyme, smoked paprika, cumin, sliced red onions, salt, and pepper in a large Ziploc bag. Seal and massage the marinade into the meat until everything is beautifully coated. Place the bag in your fridge and let it work its magic overnight. This slow marination not only tenderizes the lamb but also infuses every bite with those irresistible Mediterranean flavors you crave.
Step 2: Prepare and Cook the Lamb
About an hour before grilling, take the lamb out of the fridge to come to room temperature—this helps it cook evenly. Thread the marinated lamb cubes evenly onto your wooden skewers. If you’re using a griddle pan or grill pan, lightly brush them with olive oil so the meat doesn’t stick. Cook the skewers over hot coals, a gas grill, or your stovetop pan for about 8 to 10 minutes, turning intermittently, until the lamb is nicely charred on the outside yet juicy inside. Finish by seasoning with a pinch of salt and a spritz of fresh lemon juice to brighten those grilled flavors.
Step 3: Activate the Yeast for Pita
While the lamb is marinating, start making your homemade pita bread dough. Combine warm water, instant dry yeast, sugar, and half a cup of flour in a large bowl. Let this mixture rest for about 15 minutes until it becomes foamy and bubbly—that’s your yeast waking up and getting ready to puff those pitas up beautifully.
Step 4: Mix and Knead the Pita Dough
Add salt, olive oil, and the remaining flour to your yeast mixture. Stir with a spoon until the dough begins to come together, then turn it out onto a floured surface. Knead the dough for around eight minutes until it’s smooth and elastic. If the dough feels sticky, sprinkle a little extra flour as you go along—but be careful not to overdo it or your pitas will turn out tough.
Step 5: Dough Rising and Shaping
Place your dough ball in a clean bowl and cover it with cling wrap. Set it somewhere warm for about an hour or until the dough doubles in size. Once risen, divide the dough into eight equal portions and roll each into a ball. Lay them on a tray and cover with a damp tea towel; let them rest for 15 minutes to relax, which makes rolling easier.
Step 6: Bake the Pita Bread
Preheat your oven to its highest setting—usually around 250°C or 500°F—and place a pizza stone or heavy baking tray in the center to get piping hot. Roll each dough piece into a thin circle about 20cm across. Work quickly to bake several at a time on the hot stone or tray for 4 to 5 minutes. You’ll see them puff up like balloons—this is the hallmark of a perfect pita! Remove from the oven and wrap them in a clean tea towel to keep warm while you bake the rest.
How to Serve Greek Lamb Souvlaki with Homemade Pita Bread Recipe
Garnishes
When it’s time to serve, consider adding fresh garnishes like chopped parsley, sliced cucumbers, or a dollop of creamy tzatziki. These elements introduce refreshing contrasts that brighten the lamb’s robust flavors and add layers of texture and color to your plate.
Side Dishes
This Greek Lamb Souvlaki with Homemade Pita Bread Recipe pairs wonderfully with simple side dishes such as grilled vegetables, a crisp Greek salad dotted with kalamata olives and feta, or even some lemony roasted potatoes. Each side contributes something unique, transforming your meal into a full Mediterranean feast.
Creative Ways to Present
Feel like getting a little creative? Serve the skewers family-style so everyone can build their own souvlaki wraps, layering meat, onions, and tzatziki onto warm pita pockets. You can also turn the pita into mini wraps for appetizers or pita chips for dipping, making your meal not just delicious but interactive and fun!
Make Ahead and Storage
Storing Leftovers
If you have any leftover lamb or pita, wrap the meat tightly in foil or store it in an airtight container and refrigerate for up to 3 days. Keep the pita in a sealed plastic bag at room temperature or in the fridge to maintain freshness.
Freezing
Lamb souvlaki can be frozen after cooking. Place skewers in a freezer-safe container or zip bag, separated by parchment paper to avoid sticking, and freeze for up to 2 months. Pita bread can be frozen too; just wrap it well in plastic wrap and then foil.
Reheating
When ready to enjoy leftovers, gently reheat the lamb skewers on a grill or in a skillet over medium heat to keep them juicy. Warm pita bread wrapped in a damp cloth in the oven or microwave to restore softness and pliability.
FAQs
Can I use other cuts of lamb for this souvlaki recipe?
Yes! While lamb leg is perfect for its tenderness and flavor, lamb shoulder or loin can also work well, just be mindful of cooking times and fat content.
Is it necessary to marinate the lamb overnight?
Overnight marination is ideal for maximum flavor and tenderness, but if you’re short on time, even a few hours can still yield tasty results.
Can I make the pita bread without a pizza stone?
Absolutely! A very thick baking tray or a cast-iron skillet heated in the oven can be great alternatives for baking the pita bread.
How can I prevent the skewers from burning on the grill?
Soak wooden skewers in water for at least 30 minutes before threading the meat; this helps prevent them from catching fire.
What are some good vegetarian alternatives for this recipe?
For a meat-free version, try marinated halloumi cheese or grilled vegetable skewers with the homemade pita—they’re just as delicious and satisfyingly smoky.
Final Thoughts
This Greek Lamb Souvlaki with Homemade Pita Bread Recipe is a game changer if you love bold, fresh Mediterranean flavors paired with the comfort of homemade bread. It’s a rewarding cooking adventure that fills your kitchen with intoxicating aromas and your table with smiles. Give it a try—you’ll want to make it again and again!
Print
Greek Lamb Souvlaki with Homemade Pita Bread Recipe
- Prep Time: 15 minutes (plus overnight marinating and dough rising time)
- Cook Time: Approximately 15 minutes for lamb souvlaki and 20 minutes baking time for pita bread
- Total Time: Overnight marinating plus approximately 1.5 hours active time
- Yield: 4 servings (8 pita breads and enough lamb for four skewers)
- Category: Grilling
- Method: Grilling
- Cuisine: Greek
Description
This recipe combines traditional Greek lamb souvlaki, marinated in a flavorful blend of herbs and spices, with easy homemade pita bread that is soft and perfect for wrapping the grilled lamb skewers. A perfect meal for a casual gathering or a delicious family dinner.
Ingredients
Lamb Souvlaki Marinade
- 900g – 1kg lamb leg meat, cut into small cubes
- 60ml / ¼ cup olive oil
- 2–3 tablespoons fresh lemon juice (approx. 1 lemon)
- 2 garlic cloves, crushed
- 1 tsp dried oregano
- 1 tsp dried or fresh thyme
- ½ tsp smoked paprika
- ½ tsp cumin
- 2 small red onions, sliced
- Salt and pepper, to taste
- 8 wooden skewers
Pita Bread
- 1 cup warm water
- 2 tsp instant dry yeast
- 1 tsp sugar
- 2 ½ cups flour, divided (plus extra for kneading)
- 1 tsp salt
- 1 tablespoon olive oil
Instructions
- Marinate the Lamb: Place the lamb cubes, olive oil, lemon juice, crushed garlic, oregano, thyme, smoked paprika, cumin, sliced red onions, salt, and pepper into a large Ziploc bag. Seal the bag and massage thoroughly to ensure the meat is evenly coated. Refrigerate and marinate overnight, turning occasionally to maximize flavor absorption.
- Prepare for Cooking: Remove the lamb from the refrigerator about one hour before you plan to cook it, allowing it to come closer to room temperature for even cooking.
- Cook the Lamb Souvlaki: Thread the marinated lamb pieces onto wooden skewers. Cook over hot coals on a grill, or use a griddle pan or grill pan on the stovetop. If using a griddle pan, brush the skewers lightly with olive oil to prevent sticking. Cook until the lamb is nicely charred and cooked through, about 8-10 minutes, turning occasionally.
- Season and Serve: Once cooked, season the souvlaki with a bit of salt and a spritz of fresh lemon juice to enhance the flavors. Serve immediately.
- Activate the Yeast: In a large bowl, combine the warm water, instant dry yeast, sugar, and ½ cup of flour. Stir gently and let the mixture stand for 15 minutes until it becomes foamy, indicating the yeast is active.
- Mix the Dough: Add the salt, olive oil, and the remaining flour to the yeast mixture. Stir with a spoon until the dough starts to come together.
- Knead the Dough: Turn the dough out onto a floured surface and knead for about 8 minutes until smooth and elastic. Add extra flour as needed to prevent sticking.
- Let the Dough Rise: Form the dough into a ball, place it in a clean bowl, cover with cling wrap, and let it rise in a warm place for approximately 1 hour or until it doubles in size.
- Shape the Pita: Punch down the risen dough and divide it into 8 even pieces. Roll each piece into a ball and place on a tray. Cover with a clean tea towel and let rest for 15 minutes.
- Preheat Oven and Baking Surface: Preheat your oven to its highest setting (around 250°C/500°F). Place a pizza stone in the middle of the oven to heat, or alternatively use a thick oven tray or cast-iron skillet.
- Bake the Pita: Roll each dough ball into a thin round about 20cm (8 inches) in diameter. Place as many as can fit onto the hot pizza stone or tray. Bake for 4-5 minutes until the pita puffs up and develops light brown spots. Remove the pita bread promptly and wrap them in a clean tea towel to keep soft. Repeat with remaining dough rounds.
Notes
- For best flavor, marinate the lamb overnight.
- When cooking the skewers on a stovetop pan, make sure it’s hot before adding the lamb to get a nice sear.
- If you do not have a pizza stone, a preheated cast-iron skillet works well for baking pita.
- Let the dough rest before shaping to make it easier to roll out and ensure soft pita.
- Wrap baked pita in a tea towel to retain moisture and softness until serving.
- Wooden skewers should be soaked in water for 30 minutes before threading meat to prevent burning if grilling over flames.
