If you are craving a meal that bursts with Mediterranean sunshine and mouthwatering flavors, look no further than this Greek Lamb Souvlaki with Homemade Pita Bread Recipe. The tender, marinated lamb grilled to perfection, paired with freshly baked, fluffy pita bread, creates a combination that’s irresistible and truly transports you straight to the vibrant streets of Greece. Whether you’re feeding a family or entertaining friends, this recipe balances simplicity with authentic flavor, making it a joyful cooking adventure and a guaranteed crowd-pleaser.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role, whether it’s the aromatic herbs that infuse the lamb with amazing flavor or the simple pantry staples that give the pita its soft, pillowy texture. These ingredients come together effortlessly, proving that great taste often starts with just a few wholesome components.
- Lamb leg meat (900g – 1kg, cut into small cubes): Choose fresh, quality lamb for tender and juicy souvlaki.
- Olive oil (60ml/¼ cup plus 1 tablespoon): Adds richness and helps with marinating and baking.
- Fresh lemon juice (2-3 tablespoons): Brightens and balances flavors with essential acidity.
- Garlic cloves (2, crushed): Provides that classic savory punch everyone loves.
- Dried oregano (1 tsp) and thyme (1 tsp): These herbs create that unmistakably Greek flavor profile.
- Smoked paprika (½ tsp) and cumin (½ tsp): Add depth and a subtle smoky earthiness to the meat.
- Red onions (2 small, sliced): Offer a sweet, slightly sharp contrast when grilled or fresh.
- Salt and pepper: Essential seasonings that bring everything together.
- Wooden skewers (8): For threading the lamb cubes and grilling with ease.
- Warm water (1 cup): Activates the yeast for soft, fresh pita dough.
- Instant dry yeast (2 tsp): The magic behind the pita’s perfect rise.
- Sugar (1 tsp): Feeds the yeast and helps develop color and flavor.
- Flour (2 ½ cups, divided, plus extra for kneading): Forms the base of the pita dough for that soft bite.
- Salt (1 tsp): Balances the sweetness and strengthens the dough structure.
How to Make Greek Lamb Souvlaki with Homemade Pita Bread Recipe
Step 1: Marinate the Lamb
The secret to mouthwatering souvlaki starts with the marinade. Toss your cubed lamb into a mixture of olive oil, lemon juice, crushed garlic, oregano, thyme, smoked paprika, cumin, salt, and pepper. Seal it in a bag and massage everything together until every piece is coated. Let the lamb soak up these flavors overnight in the fridge. This slow marination ensures that tender, juicy taste that Greeks are proud of.
Step 2: Prepare for Cooking
When it’s almost time to cook, take the lamb out of the fridge about an hour early. This helps it reach room temperature and cook more evenly. If you’re using wooden skewers, soak them in water beforehand to prevent burning—little tips like these make all the difference.
Step 3: Cook the Lamb Souvlaki
Thread those beautifully marinated lamb cubes onto the skewers, alternating with slices of red onion if you like, for added sweetness and texture. Whether you have a grill outdoors, a griddle pan, or a stovetop grill pan, cook the skewers over medium-high heat, turning as needed until the meat is perfectly charred on the outside but succulent inside. A brush of olive oil on the skewers can help keep things from sticking.
Step 4: Activate the Yeast for Pita Bread
Time to shift gears to the pita bread. In a large bowl, mix warm water, instant dry yeast, sugar, and half a cup of flour. Let this rest for 15 minutes until it foams up. This bubbling is a sure sign your yeast is alive and kicking, ready to give you wonderfully airy pita.
Step 5: Make and Knead the Dough
Add salt, olive oil, and the remaining flour to your yeast mixture. Stir it gently until the dough begins to come together, then turn it out onto a floured surface. Knead it for about 8 minutes until the dough turns smooth and elastic. If it feels sticky, sprinkle in a touch more flour as you work. The feel of the dough is joyous – soft, springy, and full of promise.
Step 6: Rise the Dough
Pop your kneaded dough into a clean bowl and cover it tightly with cling wrap. Find a cozy, warm corner in your kitchen and let the dough rise for about an hour until it doubles in size. This is where the magic happens, as the dough transforms into a fluffy base for your homemade pita bread.
Step 7: Shape and Rest the Pita
After the first rise, divide the dough into 8 equal pieces and roll each into a smooth ball. Place them on a tray and cover with a tea towel to rest for 15 minutes. This resting period makes the dough easier to roll out and shapes the perfect pita.
Step 8: Bake the Pita Bread
Preheat your oven to its highest temperature, ideally 250°C (500°F), and place a pizza stone or a thick oven tray inside to heat up. Roll out each dough ball into a thin circle about 20cm (8 inches) across. Working quickly, place the rounds onto the hot stone and bake for 4-5 minutes until they puff up beautifully. Remove immediately and wrap them in a clean tea towel to keep warm and soft while you bake the remaining pita. This step creates that signature pocket and texture that complements the lamb souvlaki perfectly.
How to Serve Greek Lamb Souvlaki with Homemade Pita Bread Recipe
Garnishes
Fresh garnishes elevate this dish from delicious to unforgettable. Sprinkle chopped fresh parsley or mint over your souvlaki for vibrant color and refreshing notes. Add a dollop of creamy tzatziki or a squeeze of extra lemon juice to brighten the already zesty flavors. Don’t forget a few crisp slices of cucumber and tomato to add freshness and crunch.
Side Dishes
To make a full Greek feast, serve alongside simple yet flavorful sides like a Greek salad with feta and olives, roasted lemon potatoes, or grilled vegetables. These brighten the plate and harmonize with the rich lamb and soft pita, balancing the meal with wholesome textures and tastes.
Creative Ways to Present
For a casual, fun meal, arrange the skewer sticks on a platter with bowls of tzatziki, fresh herbs, and warm pita bread for guests to build their own wraps. Alternatively, slice the cooked lamb off the skewers and pile it inside the pita with your favorite veggies and sauces for an easy handheld meal. This Greek Lamb Souvlaki with Homemade Pita Bread Recipe invites creativity and sharing at the table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store the cooked lamb and pita bread separately in airtight containers in the refrigerator. The lamb will stay flavorful for up to 3 days, while the pita should be eaten within 2 days for the best texture and taste.
Freezing
You can freeze cooked lamb souvlaki by wrapping it tightly in foil or plastic wrap and placing it in a freezer-safe bag. It will keep well for up to 2 months. For pita, wrap them separately in foil and freeze in batches. Thaw overnight in the fridge to retain softness.
Reheating
To reheat the lamb, gently warm it in a skillet over medium heat or in the oven to maintain juiciness. Pita bread revives beautifully when wrapped in foil and heated in a warm oven or quickly toasted on a pan, restoring its fresh-baked feel.
FAQs
Can I use another cut of lamb for this Greek Lamb Souvlaki with Homemade Pita Bread Recipe?
Absolutely! While lamb leg is tender and traditional, lamb shoulder or even loin can work well. Just be mindful of the cook time, as fattier cuts may need a bit longer to become tender.
Do I have to use wooden skewers?
Wooden skewers are great but not mandatory. Metal skewers heat up faster and can cook the meat quicker, so watch the grilling time closely to avoid overcooking.
What if I don’t have a pizza stone for baking pita?
No worries! You can use a thick oven tray or even a cast-iron skillet preheated in the oven to replicate the intense heat needed for pita to puff up beautifully.
Can this Greek Lamb Souvlaki with Homemade Pita Bread Recipe be made gluten-free?
The lamb marinade is naturally gluten-free, but the pita bread contains wheat flour. You can experiment with gluten-free flours, but the texture will differ from traditional pita.
How long should I marinate the lamb for best results?
Overnight marinating is ideal and really deepens the flavors, but if pressed for time, even an hour or two will impart good flavor. The longer, the better!
Final Thoughts
Bringing this Greek Lamb Souvlaki with Homemade Pita Bread Recipe to your table is like inviting a slice of Greece into your kitchen. The process is rewarding and the flavors are simply outstanding, delivering juicy, herbaceous lamb with perfectly soft pita. Whether for a festive gathering or a cozy dinner, this recipe is sure to become a beloved favorite. Give it a try and watch the smiles bloom around your table!
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Greek Lamb Souvlaki with Homemade Pita Bread Recipe
- Prep Time: 15 minutes (plus overnight marination)
- Cook Time: 15 minutes (including grilling and baking)
- Total Time: Overnight + 30-40 minutes active time
- Yield: 4 servings (8 pita breads and lamb skewers)
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Description
This Greek Lamb Souvlaki recipe features tender, marinated lamb leg cubes grilled to perfection and served with easy homemade pita bread. The lamb is infused with lemon, garlic, and traditional herbs, while the pita is freshly baked for a soft, fluffy texture that perfectly complements the flavorful meat. Ideal for a Mediterranean-inspired meal that’s both satisfying and delicious.
Ingredients
Lamb Souvlaki
- 900g – 1kg lamb leg meat, cut into small cubes
- 60ml (¼ cup) olive oil
- 2–3 tablespoons 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, to taste
- 8 wooden skewers
Pita Bread
- 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 tablespoon olive oil
Instructions
- Marinate the Lamb: Place lamb cubes, olive oil, lemon juice, crushed garlic, oregano, thyme, smoked paprika, cumin, sliced onions, salt, and pepper in a large Ziploc bag. Seal and massage the bag to coat the meat evenly. Refrigerate and marinate overnight, turning occasionally for best flavor infusion.
- Prepare for Cooking: Remove the marinated lamb from the fridge about an hour before cooking to allow it to come to room temperature, which helps it cook more evenly.
- Cook the Lamb: Thread the lamb cubes onto wooden skewers. Grill the skewers over hot coals, on a griddle pan, or a grill pan over the stovetop. If using a griddle pan, lightly brush the skewers with olive oil to prevent sticking. Cook until the lamb is browned and cooked through, typically 8-12 minutes, turning as needed.
- Season and Serve: Once cooked, season the lamb skewers with additional salt and spritz with fresh lemon juice for extra brightness before serving.
- Activate the Yeast: In a large bowl, combine warm water, instant dry yeast, sugar, and ½ cup of flour. Let the mixture stand for 15 minutes until it becomes foamy and bubbly, indicating active yeast.
- Mix the Dough: Add salt, olive oil, and the remaining 2 cups of flour to the yeast mixture. Stir with a spoon until dough begins to come together. Turn out onto a floured surface and knead for about 8 minutes until smooth and elastic, adding extra flour if the dough is sticky.
- Let the Dough Rise: Place the kneaded dough in a clean bowl and cover it with cling wrap. Let it rise in a warm place for about 1 hour or until doubled in size.
- Shape the Pita: Punch down the risen dough and divide it into 8 even pieces. Roll each piece into a ball, place them on a tray, cover with a tea towel, and allow them to rest for 15 minutes to relax the gluten.
- Preheat the Oven: Heat your oven to its highest setting, around 250°C (500°F), and place a pizza stone in the middle rack to preheat. If you don’t have a pizza stone, use a thick oven tray or cast-iron skillet, also preheated.
- Bake the Pita Bread: Roll each rested dough ball into a thin round, approximately 20cm (8 inches) in diameter. Place as many pita rounds as will fit onto the hot pizza stone or tray and bake for 4-5 minutes. The pitas should puff up rapidly. Remove the baked pitas and keep them wrapped in a clean tea towel to stay soft and warm while you bake the remaining breads.
Notes
- Marinating the lamb overnight enhances the flavor and tenderness.
- Allowing the lamb to come to room temperature before cooking helps it cook evenly.
- Use wooden skewers soaked in water for at least 30 minutes to prevent burning.
- The pizza stone or cast-iron skillet ensures high, even heat for perfectly puffed pita.
- Wrap the baked pita in a tea towel to keep them soft and pliable.
- For a smoky flavor, grill the souvlaki directly over charcoal.
