Greek lamb souvlaki and easy homemade pita recipe

This is hands down the best Greek lamb souvlaki I have ever made and the overnight marinade is a game-changer. The flavour really penetrates the meat, and I cannot wait to make it again. It’s wonderful to cook on a braai/BBQ but equally delicious cooked stove-top on a griddle pan. The lamb is juicy and tender, and these grilled kebabs stuffed into freshly made pita bread is one my favourite meals and great for entertaining. Set everything out for your Greek feast and let people DIY their meal.

The pita bread is so easy to make too. Once you start making your own you will wonder why you buy them. They are however best on the day they are made and preferably fresh out of the oven.

Greek lamb souvlaki and easy homemade pita recipe

This recipe was created to pair KWV Classic Collection Pinotage which has recently undergone a stylish packaging change. The wine, which shows true varietal characteristics of berries, vanilla, and juicy tannins, is accessible now but could be cellared for up to 3 years. This Pinotage pairs well with meat, beef fillet, and rich risotto dishes.

What to serve with Greek lamb souvlaki?

Pita bread and in particular this homemade pita bread.
Tzatziki – This Greek dip is the most delicious and best dip to serve here.
Lemon wedges and mint – A spritz of fresh lemon juice over these Greek lamb souvlaki kebabs is delicious and mint leaves a pretty garnish (which can also be added to the lamb in pita).
Salads – Tomato salad or tomato & red onion salad along with other leafy green salads go really well with lamb souvlaki.

More Mediterranean recipes you will love:

Chicken kebabs with yoghurt, paprika & lemon

The best slow roasted lamb shoulder with harissa and garlic

A classic Greek lamb Moussaka

Greek panzanella salad

Grilled chicken kebabs with chilli, mint & tzatziki

Halloumi saganaki with sultanas & pecans

Prep Time:5

Cook Time:15

Ingredients

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

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).

Author: Sam Linsell

*Thank you KWV for sponsoring this post