Lamb souvlaki wraps
25 min · 47 g protein · 454 cals / serving
Lemon, garlic and oregano lamb strips seared hot and fast, rolled into warm wholemeal pitas with crunchy cos, tomato and red onion, a little feta and a thick, garlicky homemade tzatziki. The Greek takeaway Australians love, on the table in 25 minutes.
Ingredients
Lamb
- 1 1/3 lb lamb roast, raw, lean lamb leg steaks, trimmed, in thin strips
- 2 1/2 tbsp lemon juice, divided
Lamb
- 1 tbsp olive oil, divided
- 4 cloves garlic, finely grated, divided
Lamb
- 1 1/2 tsp dried oregano
- 1 tsp paprika
- 1 tsp salt, divided
Lamb
- 1/2 tsp black pepper
- 1 large cucumber, half grated, half sliced
Tzatziki
- 1 cup nonfat Greek yogurt
- 2 tbsp fresh dill, chopped, or mint
- 4 (about 2 oz each) whole wheat pita bread, wholemeal pitas or small Lebanese breads
Salad
- 1 heart romaine lettuce, shredded
- 3 medium tomatoes, sliced
- 1/2 small red onion, thinly sliced
- 1/4 cup crumbled feta cheese
Steps
- Toss the lamb with 2 tablespoons of the lemon juice, 2 teaspoons of the oil, three-quarters of the garlic, the oregano, paprika, half the salt and the pepper. Leave 10 minutes while you make the tzatziki.
- Squeeze the grated cucumber hard in your hands to get rid of the water, then stir it into the yogurt with the rest of the garlic and lemon juice, the dill and a pinch of the salt. Keep the sliced cucumber for the wraps.
- Heat the rest of the oil in a large skillet or grill pan over high heat until smoking. Sear the lamb in two batches, 1–2 minutes a side, until browned outside and still a little pink in the middle (145°F). Rest it on a plate for 2 minutes.
- Warm the pitas in the hot pan for 20 seconds a side, or wrapped in foil in a low oven.
- Spread each pita with tzatziki, pile on the lettuce, tomato, sliced cucumber, onion and lamb, scatter with feta, roll up tightly (baking paper round the bottom helps) and eat straight away. For lunches, keep the lamb, tzatziki and pitas in separate boxes in the fridge for up to 3 days, slice the salad on the day and roll the wraps just before eating; the lamb is good cold or warmed for a minute.
Good to know
Can I use pork or chicken?
Yes: strips of pork neck or chicken thigh take the same marinade and the same hot pan. Cook chicken through to 165°F.
Can I skip the bread?
Make it a souvlaki plate instead: the lamb over the salad with a big spoon of tzatziki, at about 82 instead of 66.
Alternative
Per
- Calories
- 102
- Protein
- (42%)
- 11 g
- Fat
- (20%)
- 2 g
- Carbohydrates
- (38%)
- 10 g
- of which sugar
- 2 g
- Fiber
- 1 g
- Sodium
- 212 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 1817 kcal goes into the pot and 2010 g of ingredients comes out as about 1785 g of food: 102 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.