Grilled Lamb Backstrap Souvlaki

Four bright red lamb backstraps cooking on a grill.
This recipe is provided by Dipper's Backyard BBQ Wars

Lamb Souvlaki is a lamb wrap that uses pita bread along with the seasoned and grilled lamb. The other fillings include tomatoes, onions, lettuce, and tzatziki sauce. This popular Greek takeout meal is perfect to cook over the grill or campfire.

The lamb is seasoned with a savory mixture of traditional Greek spices including paprika, garlic, and rosemary. The lamb can be grilled so it is slightly pink or cooked all the way through, depending on your preference.

Souvlaki makes a great camping or backyard meal option. You can easily hold the wraps in your hands to eat them without the burden of too many dishes to deal with afterward.

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A pita bread topped with lettuce, tomato, lamb and tzatziki.
Top the pita bread with the sliced grilled lamb and other fillings.
Two raw seasoned lamb backstraps having just been placed on a grill.
The seasoning slather leaves a bright red color and a rich Greek-influenced flavor on the lamb.
Chopping board with grilled lamb backstrap resting and sliced tomato in the background.
Rest the grilled lamb backstrap for 10 minutes before slicing to put in the souvlaki.
Four bright red lamb backstraps cooking on a grill.
Cook the lamb backstrap on a hot grill to brown the outside and cook the inside to your preferred doneness.

Grilled Lamb Backstrap Souvlaki Recipe

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This recipe is provided by Dipper’s Backyard BBQ Wars.
Four bright red lamb backstraps cooking on a grill.
Lamb Souvlaki is a lamb wrap that uses pita bread along with the seasoned and grilled lamb. The other fillings include tomatoes, onions, lettuce, and tzatzki sauce.
Preparation 30 minutes
Cook 10 minutes
Ready in 40 minutes
Servings 4 Servings
CourseLunch
InfluenceMiddle East
DifficultySeasoned
MethodGrill
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Ingredients

Lamb

  • 2 tablespoons paprika
  • 1 teaspoon garlic powder or granulated
  • 1 teaspoons onion powder or granulated
  • 2 teaspoons dried rosemary
  • 1/4 cup extra virgin olive oil
  • salt and pepper to taste
  • 4 lamb backstraps

Souvlaki

  • 1 whole romaine lettuce (cos), halved
  • 4 pita bread
  • 2 tomatoes sliced
  • 2 green onions sliced
  • 1 cup tzatziki sauce

Equipment

  • grill

Directions

Grilled Lamb

  • Mix the paprika, garlic powder, onion powder, rosemary, and olive oil to create the lamb seasoning paste.
  • Slather the lamb backstrap in the seasoning paste. Rest for 45 minutes for the flavors to infuse.
  • Preheat the grill for direct cooking over charcoal, 500 degrees F (260 degrees C).
  • Wipe the excess seasoning paste off the lamb then season with salt and pepper to taste before placing them on the preheated grill.
  • Sear the lamb for a minute or two on each side until browned. Remove from the heat and let rest for 10 minutes.

Souvlaki

  • Over the hot grill add the romaine lettuce. This will provide some char flavor, but the inside of the lettuce still remains crisp.
  • Layout the pita bread ready to make the wrap. You may place them for a short time over the grill to pre-warm and add some extra flavor.
  • Place a few lettuce leaves, tomato slices, and green onion slices on each pita bread.
  • Slice the lamb thinly against the grain then add to the pita.
  • Top with the tzatziki sauce. Wrap and serve.

Nutritional Information

Sodium: 701mgCalcium: 168mgVitamin C: 16mgVitamin A: 938IUSugar: 4gFiber: 2gPotassium: 632mgCholesterol: 134mgCalories: 860kcalMonounsaturated Fat: 26gPolyunsaturated Fat: 5gSaturated Fat: 21gFat: 62gProtein: 36gCarbohydrates: 39gIron: 4mg

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