lamb skewer pitas

Lamb

Lamb Skewer Pitas

One of my favorite things to get at a Greek restaurant is souvlaki. You can get this dish with chicken, pork or lamb. My mother cooked a lot of lamb growing up, so when I order souvlaki, I always get lamb.

Ingredients

1 cup full-fat greek yogurt
1/2 cup sour cream
1/2 cup finely chopped english cucumber
1/4 cup grated onion
2 tablespoons chopped fresh dill
1 tablespoon white wine vinegar
1/2 teaspoon ground cumin
1/2 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/4 teaspoon freshly ground black pepper
2 cloves garlic, grated
1 pound ground lamb
2 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons ground coriander
2 teaspoons ground cumin
1 teaspoon kosher salt
1/4 teaspoon ground allspice
1/4 teaspoon ground cinnamon
1 clove garlic, grated
4 to 6 pitas
3 tablespoons extra-virgin olive oil, plus additional for brushing
1 teaspoon zaatar
1 cup thinly-sliced english cucumber
1/4 cup fresh cilantro, roughly chopped
1/4 cup fresh parsley, roughly chopped
2 tablespoons chopped fresh oregano
1 small red onion, thinly sliced (but not too thin) into half-moons
1 large beefsteak tomato, cut into half-moons
1/2 head fresh fennel, thinly sliced
2 tablespoons red wine vinegar
kosher salt and freshly ground black pepper
lemon wedges, for garnish

Directions

Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.
Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.
Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.
To serve: Brush the pitas with oil and sprinkle with the zaatar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.
In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.