Greek · Lunch
Lamb Skewer Wrap
Lamb shoulder marinated in lemon, garlic and oregano, threaded onto a skewer and grilled over high heat until charred. Served in warm pita with tomato, red onion, cucumber and garlic-yogurt sauce, finished with fresh parsley. A portable Greek street-food wrap balancing charred, herb-forward lamb with cool tangy dairy.
$6
15 minsPrep
10 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
612Calories
45.8gProtein
33.4gFat
33.5gCarbs
5.9gSugar
4.3gFiber
978mgSodium
165mgChol
12.1gSat Fat
780mgPotassium
180mgCalcium
4.6mgIron
2.4mcgVitamin B12
14mgVitamin C
protein-rich
herb-salt
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut lamb shoulder into 1-inch cubes and pat dry. Combine with olive oil, lemon juice, garlic cloves, oregano, salt and black pepper; toss to coat.
2
Marinate
Let the lamb marinate in the fridge 30 minutes until fully flavored.
3
Sear
Thread lamb onto a skewer and grill over high heat for 8–10 minutes, turning every 2 minutes, until charred and firm but slightly pink inside.
4
Plate
Warm pita 30 seconds per side. Mix greek-yogurt with remaining garlic clove and lemon juice for sauce. Slide lamb onto pita, top with tomato, red onion, cucumber and sauce, scatter parsley, serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g lamb shoulder
- 2 tbsp2 tbsp olive oil
- 2 tbsp2 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp oregano-dried
- 1/2 tsp1/2 tsp salt
- 1/2 tsp1/2 tsp black pepper
- 22 pita bread (about 2.5 oz/70g)
- 1/2 cup120g greek-yogurt
- 22 small clove garlic, for the sauce
- 1 tsp1 tsp lemon juice, for the sauce
- 44 tomato slices
- 44 thin slices red onion
- 8–10 cucumber slices, halved
- 2 tbsp2 tbsp fresh parsley
