Lamb Souvlaki With Tzatziki

Lamb Souvlaki With Tzatziki
Lamb Souvlaki With Tzatziki

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

4

servings

Ingredients

  • 2

    pounds lamb trimmed of fat, and cut into 1" strips

  • 1/4

    cup fresh lemon juice

  • 3

    tablespoons olive oil

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon freshly-ground black pepper

  • 1

    tablespoon fresh oregano plus

  • 1

    teaspoon fresh oregano

  • 2

    teaspoons minced garlic

  • 1/4

    cup grated onion

  • 2

    teaspoons olive oil

  • 1

    large white onion thinly sliced

  • 1

    teaspoon Emeril's Essence see * Note

  • Pita bread rounds

  • TZATZIKI:

  • 1

    medium cucumber peeled, halved, seeded, and finely chopped

  • 1/8

    teaspoon salt plus

  • 1/4

    teaspoon salt

  • 1

    cup plain yogurt

  • 1

    tablespoon olive oil

  • 1

    teaspoon fresh lemon juice (or white wine vinegar)

  • 1

    teaspoon minced fresh dill (or oregano leaves)

  • 1

    teaspoon minced garlic

  • 1/2

    teaspoon Emeril's Essence see * Note

Directions

* Note: See the "Bayou Blast - { Creole Seasoning}" recipe which is included in this collection. 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. Tzatziki: 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. (Makes 1 1/2 cups) This recipe yields 4 to 6 servings.

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