Go Back
Print this page

2000s Recipes + Menus

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce

  • 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.
  • 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.