Photo of Lamb souvlaki pita by WW

Lamb souvlaki pita

Points® value
Total Time
1 hr 3 min
55 min
8 min
Enjoy our slimmed down version of this Greek specialty generously topped with homemade yogurt-cucumber sauce.


Plain fat free yogurt

½ cup(s)


¼ cup(s), grated


1 clove(s), small, minced

Fresh lemon juice

½ tsp(s)

Fresh dill

½ tsp(s), fresh, minced

Fresh lemon juice

¼ cup(s)


¼ cup(s), grated


2 clove(s), large, minced

Olive oil

2 tsp(s)

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es), ground

Uncooked lean and trimmed lamb leg

1 pound(s), cut into 2-inch cubes (boneless)

Olive oil cooking spray

1 spray(s)


1 medium, cut into 2-inch pieces

Whole wheat pita

4 large


  1. To make sauce, combine yogurt and next 4 ingredients in a medium bowl; set aside.
  2. To make souvlaki, combine 1/4 cup of lemon juice and next 6 ingredients in a shallow dish; mix well. Add lamb and stir to coat. Cover with plastic wrap and refrigerate 30 minutes, and up to 24 hours.
  3. Coat a large nonstick skillet or stovetop grill pan with cooking spray; set pan over medium-high heat.
  4. Skewer alternating pieces of lamb and onion onto four metal or wooden skewers. Cook until brown on all sides and lamb is cooked through, turning occasionally, about 5 to 7 minutes; remove skewers from pan.
  5. Place pita pockets in pan and cook until warm and pliant, about 30 seconds per side.
  6. Holding a pita in one hand, pull lamb and onions off of one skewer; top with 1/4 cup of sauce. Repeat with remaining ingredients and serve. (Note: Add lettuce and tomatoes, if desired.)