Sandwiches, lamb souvlaki sandwiches with Greek salad and tzatziki 1 OLYMPUS DIGITAL CAMERA


For the tzatziki sauce:

½ 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

¼ teaspoon salt

¼ teaspoon black pepper

¼ cup chopped fresh mint


For the lamb sandwiches:

four 6-inch pita pockets, halved crosswise

one ¼ inch thick bone-in lamb steak from leg (1-1/2 pounds), trimmed of excess fat

½ teaspoon salt

¼ teaspoon black pepper


For the Greek salad:

½ pound romaine, torn into bite-size pieces

¼ cup loosely packed fresh mint leaves

1 cup cherry tomatoes, halved

½ seedless cucumber, peeled, halved lengthwise, seeded and cut into ¼ inch thick slices

½ cup Kalamata olives, pitted and halved lengthwise

2 tablespoons fresh lemon juice

¼ cup olive oil



1. Make the tzatziki sauce. Puree the 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.

2. Make the lamb sandwiches. Preheat broiler.

3. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.

4. Put the lamb steak 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.

5. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.

6. Stuff warm pita pockets with salad and lamb, then drizzle with tzatziki sauce.


NOTE: If you have leftover grilled or broiled lamb, bring it to room temperature, slice it thinly and use it in place of the broiled lamb steak.


from Gourmet Magazine, April, 2003

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