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
Scale
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.
