2000s Recipes + Menus
Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce
Serves4
- Active time:45 min
- Start to finish:45 min
April 2003
If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets.
For tsatsiki sauce
- 1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup)
- 1 cup plain whole-milk yogurt
- 1 teaspoon fresh lemon juice
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh mint
For lamb sandwiches
- 4 (6-inch) pita pockets, halved crosswise
- 1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Greek Salad
- 1/2 lb romaine, torn into bite-size pieces
- 1/4 cup loosely packed fresh mint leaves
- 1 cup cherry or grape tomatoes, halved
- 1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
- 1/2 cup pitted Kalamata olives, halved lengthwise
- 2 teaspoons fresh lemon juice
- 1/4 cup olive oil
Make tsatsiki sauce:
-
Purée cucumber, yogurt, lemon juice, garlic, salt, and pepper in a blender until almost smooth, about 1 minute. Stir in mint and chill, covered, until serving.
Make lamb sandwiches:
-
Preheat broiler.
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Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
-
Put lamb on oiled rack of a broiler pan and sprinkle with salt and pepper. Broil lamb 5 to 6 inches from heat, turning over once, 12 to 14 minutes total for medium-rare. Transfer to a cutting board and let stand 5 minutes, then thinly slice.
-
While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
-
Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.
- Keywords
- street food,
- easter,
- lamb,
- greek,
- sandwiches
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