Ingredients:
- 5 lbs Lamb Shoulder or Leg (boneless, trimmed and thinly sliced)
- 1/4 cup Extra Virgin Olive Oil
- 2 Tbsp Fresh Lemon Juice
- 4 cloves Garlic (minced)
- 2 tsp Dried Oregano
- 1 tsp Dried Rosemary
- 1 tsp Smoked Paprika
- 1/2 tsp Ground Cumin
- 1 tsp Salt
- 1/2 tsp Black Pepper
- 1 cup Full-fat Greek Yogurt (strained)
- 1 medium Cucumber (seeded and grated)
- 1 clove Garlic (very finely minced)
- 2 Tbsp Fresh Dill (chopped)
- 1 Tbsp Fresh Mint (chopped, optional)
- 1 tsp Red Wine Vinegar
- 8 count Pita Bread
- Thinly sliced Red Onion (for assembly)
- Fresh Tomato wedges (for assembly)
Instructions:
- Part 1: Preparing the Tzatziki. Grate the cucumber and place it in a sieve lined with cheesecloth or paper towels. Sprinkle lightly with salt and let it sit for 30 minutes. Squeeze aggressively to remove as much liquid as possible.
- In a bowl, combine the strained Greek yogurt, squeezed cucumber, minced garlic, dill, mint (if using), and red wine vinegar. Season well with salt and pepper. Cover and chill for at least 2 hours.
- Part 2: Marinating the Lamb. Ensure the lamb is sliced very thinly. In a non-reactive bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, rosemary, paprika, cumin, salt, and pepper.
- Toss the lamb slices thoroughly in the marinade. Cover and refrigerate for a minimum of 4 hours, or ideally overnight.
- Part 3: Cooking and Assembly. Heat a large skillet over medium-high heat until very hot. Cook the lamb in batches to avoid overcrowding the pan. Sear quickly, turning often, until nicely browned (about 5–7 minutes).
- Remove the cooked lamb and keep warm while you cook the remaining batch.
- Gently warm the pitas directly on a dry pan or over a gas flame until soft and pliable.
- To Assemble: Place a warm pita on your work surface. Layer generously with tzatziki, a heap of the cooked lamb, followed by sliced red onion and tomato.
- Fold the pita around the filling to create a secure wrap and serve immediately.