Grilled Lamb Backstrap Souvlaki Recipe
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 tzatzki sauce.
Preparation 30 minutes
Cook 10 minutes
Ready in 40 minutes
Servings 4 Servings
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.
Visit BushCooking.com for more outdoor recipes