Lamb Souvlaki Sandwiches With Greek Salad And Tsatsiki Sauce Food

GREEK LAMB SALAD WITH TZATZIKI

Steps:

• Mix the tzatziki ingredients together in a small bowl and set aside in the refrigerator, covered, until required.
• Combine all of the marinade ingredients in a bowl and add the lamb. Stir until the lamb is completely covered and then cover and refrigerate. Allowing the lamb to marinate for 2+ hours or overnight is ideal, but otherwise let it sit for as long as possible while you prepare the other ingredients.
• Add all of the chopped salad ingredients into a bowl and toss with the lemon juice and olive oil.
• Heat a large frying pan (or use your BBQ for less dishes) with a little extra olive oil. Cook the lamb over a medium high heat until cooked, but still pink in the middle. Allow to rest for 3-5 minutes.
• Spread the salad over a large platter or individual plates. Top with the lamb pieces, a drizzle of tzatziki and pieces of crumbled feta. Serve immediately. Enjoy!

LAMB SOUVLAKI

Steps:

• Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

LAMB SOUVLAKI, TZATZIKI SAUCE

Steps:

• Preheat BBQSoak 4 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.Trim lamb cubes, removing all excess fat.Prepare marinade by mixing together lemon juice and zest, onion, garlic, herbs, oil and pepper.Thread lamb cubes on skewers, place in marinade and marinate for at least two hours, refrigerated.Grill at a high temperature on the BBQ for 2 to 3 minutes per side, adding salt and pepper.For the sauce, drain the yogurt through a cheese cloth for 2 hours to give it a firmer consistency.Finely chop the cucumber, press firmly to extirpate as much liquid as possible.Mix together drained yogurt, cucumber, garlic, mint and salt to taste.Serve the sauce in a small ramekin beside the souvlakis.

TZATZIKI SAUCE

Steps:

• Mix everything and let chill in the fridge for an hour.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE RECIPE

Steps:

• Make tsatsiki sauce: Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving. Make lamb sandwiches: Preheat broiler. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb. Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

LAMB SOUVLAKI SANDWICHES WITH GREEK SALAD AND TSATSIKI SAUCE

Steps:

• Make tsatsiki sauce:
• Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
• Make lamb sandwiches:
• Preheat broiler.
• Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
• Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
• While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
• Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.

LAMB SOUVLAKI WITH TZATZIKI

Steps:

• Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.
• Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
• Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
• Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

GREEK LAMB SOUVLAKIS

Steps:

• Cut lamb chops into 1-inch cubes and place in a container. Add diced onion, garlic, lemon juice, vinegar, olive oil, salt, pepper, and oregano. Stir to combine and cover. Let lamb marinate in the refrigerator 1-2 hours.
• Heat grill to medium-high heat. Skewer lamb onto metal skewers or presoaked wooden skewers. Grill lamb skewers on high, rotating every couple of minutes, until pink in the center, about 8-10 minutes.
• Heat pitas on the grill until just warmed but still soft and pliable. Top with lamb, onion, feta, tzatziki sauce and fresh dill. Enjoy!

LAMB SOUVLAKI WITH TZATZIKI

Steps:

• For the lamb mince mixture: Add the lamb mince, onion, fresh parsley, garlic, allspice, salt, ginger, cumin, oregano, and paprika to a bowl. Season with pepper and mix until even using your hands.
• For the souvlaki: Thread the mince onto skewers to form the souvlaki. We've got 12 of them.
• Oil the grill with olive oil using a brush and place the skewers on it.
• Cook them for 10-15 minutes. Serve them together with tzatziki and slices of lime.

SOUVLAKI

Steps:

• Cut off any excess fat or membranes from the meat, then cut it into equal sized cubes.
• Toss the meat in a large bowl together with all the marinade ingredients, then refrigerate for a minimum of five hours (best overnight). Also, place the wooden skewers in a shallow container filled with water overnight.
• The next day, take the meat out of the refrigerator and first wait until it comes to room temperature and then skewer it.
• Grill the souvlaki over medium-high heat, about 3-4 minutes per side. Keep warm until ready to serve. Sprinkle the grilled souvlaki with lemon juice, salt, and Greek oregano.
• Serve just with bread, or inside a pita with tzatziki sauce and toppings of your choice.

LAMB SOUVLAKI RECIPE WITH BULGAR SALAD

Steps:

• Chop the lamb into large 1 inch pieces, then pat dry with a paper towel. Place the lamb in a large ziplock bag with the lemon juice, olive oil, oregano and a little salt. Let the lamb marinate in the refrigerator for 2-4 hours.
• Turn oven to broil. Stick lamb onto skewers and place the skewers over a rimmed baking sheet to catch any juices from getting on your oven. Broil for about 8 minutes, turning half way through.

MARINATED GREEK LAMB SOUVLAKI RECIPE (SKEWERS) WITH PITA AND TZATZIKI

Steps:

• To prepare this Greek lamb souvlaki recipe, cut the meat into equal sized (3 cm) chunks and set aside.
• Prepare the marinade for the lamb souvlaki. In a large bowl add the olive oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper - don't add salt yet. Whisk all the ingredients to combine. Add the meat and the chopped onions and blend to coat. Cover the bowl with plastic wrap, chill and let marinade for at least 4 hours. It's best to leave the meat for the lamb souvlaki marinade overnight, to soak up all the wonderful flavours. (If you are at home blend the marinade once in a while).
• In the meantime prepare the tzatziki sauce for the lamb souvlaki. Pour in a blender the olive oil and grated garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt, 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki sauce in the fridge and always serve cold.
• To assemble the lamb souvlaki (skewers), you can either use wooden or metal skewers. For this lamb souvlaki recipe, you will need about 10 skewers, depending on the size of each lamb souvlaki. If using wooden skewers, cut them to fit your griddle pan and soak them in water. (This will prevent them from burning.) Lift the chunks of lamb out of the marinade and thread the pieces, comfortably, on the skewers. At this point don't forget to season your lamb souvlaki with salt.
• Heat a grill, barbecue or griddle pan and cook the lamb souvlaki for about 10-15 minutes, until cooked to your liking.
• While your lamb souvlaki is cooking, prepare the pita breads. Preheat the oven to 220C. Use a cooking brush to lightly oil the pita breads on both sides and season with salt and oregano. Place a large oven tray at the bottom of the oven and place the pita breads on top of the tray. Bake for 2-3 minutes. (Alternatively barbecue the pita breads, until nicely coloured on both sides).
• Enjoy this delicious Greek lamb souvlaki recipe with pita bread and tzatziki sauce with a nice refreshing Greek feta salad.