Stirring the Pot: Five-Star Lamb Skewer Pitas ⭐️

Incredibly delicious and restaurant-worthy!

May 12, 2025

May 12, 2025

Hi, everyone!

This week, I'm sharing a recipe that brings the vibrant flavors of the Mediterranean right to your kitchen: Lamb Skewer Pitas. Inspired by the classic Greek souvlaki, this dish combines tender, spice-infused lamb with fresh herbs and crisp vegetables, all nestled in warm, za'atar-seasoned pita bread.

Souvlaki has long been one of my go-to orders at Greek restaurants. It’s a classic Greek street food that consists of pieces of marinated meat—typically chicken, pork, or lamb—grilled to perfection. For me, lamb is always the top pick. My mother cooked it often when I was growing up, so it’s tied to a lot of wonderful memories.

In this version, I’m swapping cubed lamb for ground lamb to make prep a breeze without sacrificing flavor. It’s the kind of meal that brings everyone to the table—and trust me, once they try it, they’ll be asking when you’re making it again.

Lamb Skewer Pitas

Photo: Food Network

INGREDIENTS

Serves 4 to 6

Tzatziki Sauce:

  • 1 cup full-fat Greek yogurt

  • 1/2 cup sour cream

  • 1/2 cup finely chopped English cucumber

  • 1/4 cup grated onion

  • 2 tablespoons chopped fresh dill

  • 1 tablespoon white wine vinegar

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon honey

  • 1/2 teaspoon kosher salt

  • 1/4 teaspoon ground cinnamon

  • 1/4 teaspoon freshly ground black pepper

Lamb Skewers:

  • 1 pound ground lamb

  • 2 tablespoons extra-virgin olive oil, plus additional for brushing

  • 2 teaspoons ground coriander

  • 2 teaspoons ground cumin

  • 1 teaspoon kosher salt

  • 1/4 teaspoon ground allspice

  • 1/4 teaspoon ground cinnamon

  • 1 clove garlic, grated

For Serving:

  • 4 to 6 pitas

  • 3 tablespoons extra-virgin olive oil, plus additional for brushing

  • 1 teaspoon za’atar

  • 1 cup thinly-sliced English cucumber

  • 1/4 cup fresh cilantro, roughly chopped

  • 1/4 cup fresh parsley, roughly chopped

  • 2 tablespoons chopped fresh oregano

  • 1 small red onion, thinly sliced (but not too thin) into half-moons

  • 1 large beefsteak tomato, cut into half-moons

  • 1/2 head fresh fennel, thinly sliced

  • 2 tablespoons red wine vinegar

  • Kosher salt and freshly ground black pepper

  • Lemon wedges, for garnish

INSTRUCTIONS

  1. Make the sauce: In a medium bowl, mix the yogurt, sour cream, cucumber, onion, dill, vinegar, cumin, honey, salt, cinnamon, pepper and garlic until combined. Set aside in the refrigerator to chill.

  2. Make the lamb skewers: In a large bowl, combine the lamb, oil, coriander, cumin, salt, allspice, cinnamon and garlic until evenly coated. Divide the meat into 6 portions and form into logs. Thread each log onto a skewer, then transfer to a plate, cover and chill in the refrigerator for at least 30 minutes or up to overnight.

  3. Heat a cast-iron griddle over medium-high heat until very hot. Brush the griddle with oil. Grill the skewers, turning occasionally, until browned and cooked through, 8 to 10 minutes.

  4. To serve: Brush the pitas with oil and sprinkle with the za’atar. Add them to the griddle with the lamb and cook until toasted and warm, 2 to 3 minutes per side.

  5. In a large bowl, toss the cucumber, cilantro, parsley, oregano, onions, tomato and fennel. Add the vinegar and 3 tablespoons oil and toss to combine. Season to taste. Remove the meat from the skewers and place on the pitas; top with some salad. Serve with the lemon wedges and tzatziki sauce.

Pro Tips

  • You can make the lamb mixture and sauce the day before to make prep even easier on the day you’re serving this.

  • Cooking the lamb on a cast-iron griddle instead of an outdoor grill will keep the fat in the pan, helping the lamb stay moist and flavorful.

Equipment Used

  • Microplane

  • Medium bowl

  • Metal skewers

  • Cast iron griddle or grill pan

  • Chef’s knife

  • Pastry brush

  • Large bowl

More Recipes

Chilled Corn Soup

Citrus Chicken Tagine

Strawberry Pie

Zakarian Extra Virgin Olive Oil

Deluxe Olive Oil & Vinegar Set

This cold-pressed olive oil and vinegar set captures the authentic taste of Greece—perfect for gifting or enjoying at home. Harvested in southern Kalamata, each bottle delivers a pure, vibrant flavor that speaks to its origin.

Unlock the Secrets of Science, Philosophy, and Culture.

Discover stories that stretch your mind and stir your imagination. Nautilus, the science newsletter, explores the deep connections between science, philosophy, and culture — one idea at a time. Join thousands of curious readers and get beautifully crafted essays delivered to your inbox every week.

Breakfast that’s actually F-A-S-T

No more sad granola bars or sprinting out the door with just coffee.

Huel Black Edition is a ready-in-seconds shake packed with: 40g protein, 6g+ fiber, 0 prep. Just shake, sip, go.

Get 15% off your first order + a free t-shirt and shaker with code HUELSPRING, for orders over $75.

If you’re loving our free newsletter, forward this to a friend or subscribe them here.