Lamb souvlaki
Lamb marinade
Yields 16 skewers
3 lbs. leg of lamb, cut into 1-inch cubes
½ cup extra virgin olive oil
1 cup lemon juice (approx. 4 lemons)
2 tbsp. fresh garlic, chopped
1 tbsp. oregano, dried
2 tsp. basil, dried
1 ½ tsp. kosher salt
1 ½ tsp. black pepper
1 tbsp. Aleppo pepper flakes
Trim and cut lamb into cubes. Place remainder of ingredients in bowl and mix well. Place lamb in marinade and marinate for eight hours minimum. Place 4 oz. of lamb on each 6–inch wooden skewer. Place lamb skewers on grill and cook until done and slightly charred, about 5-6 minutes.
Tzatziki sauce
Yields 1 quart
3 cups Greek yogurt, plain
3 tbsp. fresh dill, chopped
2 tsp. red wine vinegar
½ lb. cucumbers, peeled, grated, drained
1 tsp. kosher salt
1 tsp. black pepper
Peel and grate/shred cucumbers, squeezing all the liquid out of shredded cucumber until almost dry. In large mixing bowl, place yogurt, dill, garlic, red wine vinegar and shredded cucumbers. Mix well. Season with salt and pepper.
For each pita:
1 pita
1 oz. tzatziki sauce
1 oz. Roma tomatoes, diced
½ oz. red onion, julienned
1 oz. feta cheese
To assemble:
Place pita in skillet to warm, then take out and spread tzatziki sauce on pita. De-skewer lamb and place in middle of pita. Cover lamb with tomatoes, onions and feta. Fold top side of pita over ingredients and place pick in the middle.
Fresko
5033 E. Elliot Rd., Phoenix
480-940-3669, freskokitchen.com
