Greek lamb souvlaki and easy homemade pita

Name: Greek lamb souvlaki and easy homemade pita
Prep time: 5 min
Cook time: 15 min
Yield: 4 serves 4
Ingredients: 900 gm – 1kg lamb leg meat; 60 ml/ ¼ cup olive oil; 2 – 3 Tbs fresh lemon juice; 2 garlic cloves; 1 tsp dried oregano; 1 tsp dried or fresh thyme; ½ tsp smoked paprika; ½ tsp cumin; 2 small red onions sliced; salt and pepper; 8 wooden skewers to cook; 1 cup warm water; 2 tsp instant dry yeast; 1 tsp sugar; 2 ½ cups flour; 1 tsp salt; 1 Tbsp olive oil

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Prep Time
5 mins
Cook Time
5 mins
Servings
4 serves 4
Cuisine
Greek

Greek lamb souvlaki and easy homemade pita

Quade Mayo

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Succulent and tender Greek lamb souvlaki kebabs with easy homemade pita bread recipe.

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Ingredients

Servings

Lamb souvlaki:

900 gm – 1kg lamb leg meat cut into small cubes
60 ml/ ¼ cup olive oil
2 – 3 Tbs fresh lemon juice approx. 1 lemon
2 garlic cloves crushed
1 tsp dried oregano
1 tsp dried or fresh thyme
½ tsp smoked paprika
½ tsp cumin
2 small red onions sliced
salt and pepper
8 wooden skewers to cook

Pita

1 cup warm water
2 tsp instant dry yeast
1 tsp sugar
2 ½ cups flour divided – plus extra for kneading
1 tsp salt
1 Tbsp olive oil

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Instructions

To make the souvlaki (marinade in advance)

Place all the ingredients for the lamb into a large Ziploc bag, seal, and massage so that everything is evenly coated. Lay this flat in the fridge overnight. Turn it over after a few hours if you remember.
Remove the marinaded meat about an hour before you want to grill them. Do this over a fire (coals) or on a griddle pan on the stovetop.
Thread the meat onto 8 skewers and cook as desired. If cooking on a griddle pan, lightly brush each skewer with a little olive oil to prevent sticking.
Season the kebabs with salt once grilled and spritz with fresh lemon juice.

To make the pita bread:

Place the warm water, yeast, sugar, and ½ cup flour in a large bowl and mix to combine. Let it stand for about 15 minutes to get foamy.
Add the salt oil and remaining 2 cups of flour and mix with a spoon until it starts coming together. It will be a bit shaggy. Tip this out onto a floured surface and knead for around 8 minutes until you have a smooth dough. Add a little extra flour if necessary and to prevent sticking.
Put the dough ball into a clean bowl, cover with cling wrap, and place in a warm spot to rise for about an hour. It should double in size.
Tip the proved dough back onto a surface and divide it into 8 even-sized pieces. Roll these into balls and place them on a tray and cover them with a tea towel and allow to rest for 15 minutes.
Preheat the oven to the highest it can go – 250C / 500F and place a pizza stone in the middle. If you don’t have a pizza stone, you could preheat a very thick oven stray or cast-iron skillet.
When the oven and stone are preheated, roll each piece of dough into thin rounds about 20cm (8 inches) in diameter. Place as many as you can on the stone and bake for around 4-5 minutes. They should start puffing up almost immediately. Once puffed up quickly remove and bake the others. Wrap them in a clean tea towel as they come out of the oven.
Serve the pita bread with the grilled lamb souvlaki, tzatziki, lemon wedges, mint, tomato, and cucumber salad (or any other salad of your choice).

Notes

Marinade the meat overnight for the best results.
This pita is best eaten fresh on the same day it is made. They can be frozen and then reheated on the stovetop, in an Air Fryer or hot oven.