Provided by Food Network
Categories main-dish
Time 2h50m
Yield 4 to 6 servings
Number Of Ingredients 29
Steps:
- Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.
- Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.
- Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.
- Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from New New Orleans Cooking, by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
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Andile Mpanza
[email protected]This recipe looks delicious! I'm going to make it for my next dinner party.
Evan Hasan
[email protected]I can't wait to try this recipe with different types of meat.
Jhon Romero Gaibor
[email protected]This recipe is a great way to use up leftover lamb.
Mozi Mozi
[email protected]The tzatziki sauce was the perfect complement to the lamb.
Sanisani Sanisani
[email protected]I've never made souvlaki before, but this recipe made it easy.
Jeniya Lama
[email protected]This recipe is a keeper! I'll definitely be making it again.
skyflewa
[email protected]I'm not a big fan of lamb, but this recipe changed my mind.
Endrit Holla
[email protected]The lamb was a bit dry, but the tzatziki sauce helped to balance it out.
Sarim Malik
[email protected]I used chicken instead of lamb and it turned out great!
Christopher Jacksonville
[email protected]This was a delicious and easy recipe to follow. The lamb was cooked perfectly and the tzatziki sauce was creamy and flavorful.