Lamb souvlaki pita
5
Points®
Total time: 1 hr 3 min • Prep: 55 min • Cook: 8 min • Serves: 4 • Difficulty: Easy
Enjoy our slimmed down version of this Greek specialty generously topped with homemade yogurt-cucumber sauce.
Ingredients
Plain fat free yogurt
½ cup(s)
Cucumber
¼ cup(s), grated
Garlic
1 clove(s), small, minced
Fresh lemon juice
½ tsp(s)
Fresh dill
½ tsp(s), fresh, minced
Fresh lemon juice
¼ cup(s)
Onion
¼ cup(s), grated
Garlic
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)
Onion
1 medium, cut into 2-inch pieces
Whole wheat pita
4 large
Instructions
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.)
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