This summery salad combines grilled lamb with all the flavours of a traditional pita sandwich, including feta cheese and zesty tzatziki sauce. You can also substitute the lamb with chicken, pork or beef.
2 lb. lamb, cut into bite-sized pieces (trimmed from about 3-1/2 lb. lamb shoulder chops)
1/2 cup finely chopped sweet white onion such as Vidalia
1/3 cup fresh lemon juice
1/3 cup olive oil
1/4 cup red wine vinegar
3 dried bay leaves, roughly crushed
1 tbsp dried or 1/4 cup fresh oregano
1 tsp finely chopped garlic
1 tsp dried or 1 tbsp fresh rosemary
1 tsp salt
1/4 tsp black pepper
Olive oil for drizzling
6 pita breads or other soft flatbread
5 or 6 plum tomatoes, cut in bite-sized pieces
1 English cucumber, sliced thinly, then rounds halved
Several leaves Romaine or iceberg lettuce, torn into bite-sized pieces (optional)
7 oz. feta cheese, crumbled
Chopped fresh parsley or mint for garnish (optional)
1 cup sour cream
1 cup plain yogurt or Greek yogurt
1/2 cup finely chopped seeded cucumber
1/4 cup lemon juice
1/4 cup olive oil
1/2 tsp garlic
Step 1: In a large bowl, mix the first 11 ingredients (up to and including the black pepper). Cover and chill overnight.
Step 2: In a small bowl, mix all tzatziki dressing ingredients (can be made ahead and chilled overnight).
Step 3: After marinating the souvlaki overnight, thread meat on wooden skewers. Discard marinade.
Step 4: Preheat barbecue. Grill souvlaki skewers, turning occasionally, until done. Transfer to a plate. Grill both sides of pitas to warm through.
Step 5: Drizzle about a tsp of olive oil onto each of 6 serving plates. Chop up grilled pitas, place on serving plates.
Step 6: Top with tomatoes, cucumbers, lettuce (if using) and feta. Take meat off skewers and place on top. Add a generous dollop of tzatziki dressing. Finish with a sprinkle of chopped parsley or mint, if using. Serve immediately.