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Lamb souvlaki with pita bread

Lamb souvlaki with pita bread

Total Time
2 hr 15 min
30 min
1 hr 45 min
The Greek equivalent of a hamburger, souvlaki is a popular fast food that’s even better when you cook the lamb slowly until it falls apart.


Olive oil

1 tbs

Lamb shoulder roast (easy carve), raw

500 g, (buy 800g), fat trimmed

Brown onion

2 medium, thickly sliced


3 clove(s), crushed

Beef stock

8 cup(s), (2L)

Fresh flat-leaf parsley

2 cup(s), chopped

Fresh mint

½ cup(s), chopped

Cherry tomatoes

100 g, quartered

Red onion

1 small, finely chopped

Lemon juice

2 tbs

Wholemeal lebanese bread

180 g, (2x90g rounds)

Oil spray

1 x 3 second spray(s)


  1. Lightly spray a large saucepan with oil and heat over medium heat. Add lamb and cook for 3 minutes each side or until browned. Transfer to a plate. Heat half the oil in same pan over medium heat. Add brown onion and garlic and cook, stirring occasionally, for 5 minutes or until softened.
  2. Return lamb to pan with stock and bring to the boil. Reduce heat and simmer, covered, for 1½ hours or until lamb is tender. Coarsely shred meat using forks.
  3. Place parsley, mint, tomatoes, red onion, juice and remaining oil in a large bowl. Add lamb mixture and toss gently to combine. Place bread on serving plates. Top with lamb mixture. Roll to enclose filling. Serve.


SERVING SUGGESTION: Mixed salad leaves drizzled with lemon juice, plus reduced-fat hummus. TIP: Suitable to cook in slow cooker to end of Step 2.