This is a wonderful family meal that gives you an opportunity to cook ground beef on the grill. Instead of a burger it is a Grilled Beef Kebab.
Lamb Souvlaki with Homemade Pita Bread
This traditional Greek recipe for lamb souvlaki includes all the elements including the marinated and grilled lamb, homemade pita bread, and yogurt dressing.
Traditional flavors in the marinade include cumin, oregano, thyme, and paprika. The marinade is on the lamb for at least 4 hours so penetrates deal in to create a rich flavor.
Although homemade bread can sometimes seem a little daunting this pita flatbread is quick and easy to make.
4 tablespoons extra virgin olive oil
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme
1/2 teaspoon smoked sweet paprika
1/2 teaspoon cumin
1/2 teaspoon smoked chili powder, optional
1/2 teaspoon freshly ground pink Himalayan rock salt
1/2 teaspoon freshly ground black pepper
1 kg (2 pound) lamb loin or butterflied leg of lamb
Garlic and Yogurt Dressing
1 cup Greek yogurt
1 teaspoon minced garlic
salt and pepper, to taste
500g self-raising flour (2 cups self rising flour)
1 teaspoon salt
1 teaspoon caster sugar (normal American sugar)
1 1/2 cups luke warm water (105 Degrees F | 41 degrees C)
salad, of choice
zip lock bag
8 wooden skewers, soaked
grill with grill grates and grilled
Add to the ziplock bag the olive oil, garlic, lemon juice, oregano, thyme, paprika, cumin, smoked chili (optional), salt, and pepper. Mix around to combine well.
Dice the lamb into 3cm (1 inch) cubes, then add to the bag of marinade. Squeeze the air out of the bag and seal. Place in a chilled location for at least 4 hours but no more than 12 hours.
Just before cooking divide the meat into 8 piles, then skewer each pile onto the pre-soaked skewer to create a kebab ready to grill.
Garlic and Yogurt Dressing
In a bowl add the yogurt, garlic, salt, and pepper. Mix well to combine. Cover and chill until needed, the longer it sits the better the flavors infuse.
Combine the flour, salt, and sugar in a large bowl. Mix them thoroughly.
Make a small dam in the middle of the flour mix then add the water a little bit at a time, stirring in after each addition. It is important that the water is lukewarm to activate the raising agents in the flour. Once the dough is soft but not sticky leave covered with a cloth to rest for 20 minutes to activate the glutens.
Break the dough into 8 pieces. Place on a flat surface, top with parking paper then flatten with a skillet, plate or similar solid flat surface to create a round flat piece of dough about 15cm (5 inches) in diameter. Pirce multiple times with a fork to stop puffing into a ball when cooking. Repeat to make all 8 pita breads.
Set-up and pre-heat your grill. It will need to be a moderately hot temperature and have a grill grate section for the kebabs and flat top griddle section fro the pita bread.
Cooking the pita bread required a dry (no oil) hot griddle. It is best to cook one at a time, place on the griddle until brown, about 2 minutes, then turn and cook the other side also until brow. Place aside in a warm spot until needed then continue to make.
Cooking the pita bread can be completed or you can multi-task and put the lamb souvlaki on also.
Cooking the lamb souvlaki required them to be placed on the hot grill and turned a couple of times until cooked to your preferred doneness. This typically takes between 6 and 10 minutes.
For each serving half one pitta bread then open up to create two pockets. To each pocket add half the lamb souvlaki from one kebab sliding it off the skewer, add the salad, then finally top with the garlic and yogurt dressing. Eat while hot.