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  • Lamb Souvlaki With Tzatziki

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    Lamb Souvlaki With Tzatziki
    Servings: 4
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 lb lamb trimmed of fat, and cut into 1" strips
    • 1/4 c. fresh lemon juice
    • 3 Tbsp. extra virgin olive oil
    • 1/2 tsp salt
    • 1/2 tsp freshly-grnd black pepper
    • 1 Tbsp. fresh oregano plus
    • 1 tsp fresh oregano
    • 2 tsp chopped garlic
    • 1/4 c. grated onion
    • 2 tsp extra virgin olive oil
    • 1 lrg white onion thinly sliced
    • 1 tsp Emeril's Essence see * Note Pita bread rounds
    • 1 med cucumber peeled, halved, seeded, and finely minced
    • 1/8 tsp salt plus
    • 1/4 tsp salt
    • 1 c. plain yogurt
    • 1 Tbsp. extra virgin olive oil
    • 1 tsp fresh lemon juice (or possibly white wine vinegar)
    • 1 tsp chopped fresh dill (or possibly oregano leaves)
    • 1 tsp chopped garlic
    • 1/2 tsp Emeril's Essence see * Note

    Directions

    1. Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 Tbsp. oregano, garlic, and grated onion, and pour over the meat. Cover and refrigerateat least 2 hrs and up to overnight. Thread the meat onto metal or possibly bamboo skewers.
    2. Heat the oil on a griddle or possibly in a large skillet over high heat. Add in the onions, remaining tsp. oregano and Essence to the griddle and cook light brown, about 6 min, stirring occasionally. Remove from the pan.
    3. Preheat a grill. Grill the skewers, turning occasionally, till brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill till 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.
    4. Tzatziki: Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 tsp. 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 refrigeratefor at least 1 hour before serving. (Makes 1 1/2 c.)
    5. This recipe yields 4 to 6 servings.

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