Greek Lamb Pita With Tzatziki Sauce Recipes

GREEK LAMB PITA WITH TZATZIKI SAUCE

Steps:

• Combine all tzatziki sauce ingredients in bowl until well mixed. Set aside.
• Melt butter in 10-inch nonstick skillet over medium-low heat until sizzling. Add garlic, oregano, salt and pepper; stir until well mixed.
• Add lamb; cook 8-10 minutes or until lamb reaches at least 145ºF or desired doneness. Remove skillet from heat. Stir in lemon zest until lamb is evenly coated.
• Spread tzatziki sauce evenly onto 1 side of each flatbread. Top each with lamb; garnish with tomato and feta cheese. Fold flatbread over filling.

GREEK STYLE LAMB KABOBS WITH PITA AND TZATZIKI SAUCE RECIPE

Steps:

• Gather the ingredients.
• Combine the oil, lemon juice, oregano, garlic, and salt and pepper to taste in a small bowl.
• Add lamb cubes, and toss to coat. Cover and marinate in refrigerator for at least 6 hours, or up to overnight.
• Drain meat cubes and discard the marinade. Prepare a medium (350°F to 375°F) gas or charcoal grill fire.
• Thread lamb, tomatoes, and onion pieces onto 4 skewers (5 pieces of lamb, 4 tomatoes, 4 pieces of onion per skewer).
• Grill for 12 to 15 minutes, turning half way through cooking time to the desired degree of doneness. A thermometer should register 145 F/65 C for medium-rare, 160 F/70 C for medium or 170 F/75 C for well.
• Serve with warm pita bread, Tzatziki sauce, and salad greens, if using.
• Gather the ingredients.
• Stir together the yogurt, cucumber, lemon juice, mint, and salt and pepper to taste in a medium bowl. Refrigerate for at least 1 hour to allow flavors to marry.

LAMB GYRO WITH TZATZIKI SAUCE AND SPICY SOUR CREAM SAUCE

Steps:

• In a large bowl, toss the cubed lamb with the garlic, thyme, oregano, rosemary, and lemon juice. Coat the lamb completely. Let the lamb marinate for 30 minutes.
• Heat a large, deep skillet over high heat and drizzle in the remaining 2 tablespoons of olive oil. Season the lamb with 1 teaspoon salt, and 1/2 teaspoon pepper. Add the lamb to the skillet and cook until browned on all sides and cooked to medium-rare, about 4 minutes on each side.
• Heat the pita bread in a dry pan or in the microwave for just a few seconds until warm and pliable. On each piece of bread, lay a few pieces of lamb, some tomato slices, lettuce, feta and a spoonful of each sauce. Transfer to a serving platter, fold and enjoy!
• To make Tzatziki sauce:
• In a small bowl, combine the cucumber, mint, dill, lemon zest, and yogurt. Season with salt, to taste, and serve with the gyros.
• Yield: about 2 cups
• To make Spicy Sour Cream Sauce:
• In a small bowl, whisk the sour cream, lemon, and sriracha sauce together until completely blended. Season the sauce with salt, to taste, and serve with the gyros.
• Yield: about 1 cup

GREEK TZATZIKI

Steps:

• Stir together yogurt, grated cucumber, garlic, lemon juice, and olive oil in a bowl. Add lemon zest, dill, salt, and pepper; whisk until smooth. Pour into a serving dish, cover tightly, and refrigerate 8 hours before serving.

BARBECUED GREEK LAMB WITH TZATZIKI

Steps:

• Mash the garlic to a paste with a pestle and mortar. Mix with the olive oil, lemon juice, oregano, thyme and bay, and season with a little salt and plenty of pepper. Place the lamb in a large porcelain dish. Pour the marinade over the lamb and massage into the meat. Leave the lamb for at least 1 hr at room temperature, or longer in the fridge, but no longer than overnight or the meat will become too soft.
• To cook the lamb, fire up the barbecue, or heat the oven to 220C/200C fan/gas 7. To cook on the barbecue, wait for the coals to turn ashen, then lay the lamb on the grill and cook for 15 mins on each side for meat that is pink, or 20 mins on each side for well done. To cook in the oven, place the lamb in a shallow roasting tin and roast for 30 mins for pink or 40 mins for well done, turning the lamb halfway through. Leave the meat to rest for 10 mins before carving.
• Meanwhile, make the tzatziki. Coarsely grate the cucumber, sprinkle with a pinch of salt and squeeze out all the liquid. Tip into a bowl with the yogurt, garlic and mint, and mix well. Carve the lamb into thick slices and serve with the tzatziki wrapped up in warm flatbreads.