Best Aussie Lamb Sandwich Souvlaki Recipes

South Aussie Lamb Yiros (Or Gyros, Souvlaki, Kebabs, Doner Kabab image

Provided by auntchelle

Time 45m

Yield 2 serving(s)

Number Of Ingredients 8

240 g lamb, backstrap
1 tablespoon nostimini herb mix
1 tablespoon olive oil
2 large pita bread (labelled Greek Yiros in SA)
1 medium tomatoes
1/2 small onion
1/4 small lettuce
2 tablespoons tzatziki

Steps:

Slice lamb into very thin strips. Place in a plastic bag together with the olive oil and nostimini blend. Massage to make sure the oil and nostimini has coated all of the meat. Allow to marinate for minimum of 30 minutes.
While lamb marinates thinly slice tomato and onion. Shred lettuce. Set aside in fridge.
Cut 2 foil sheets 10cm (4") larger all around that your pita bread. Cut 2 baking paper sheets the same size as the pita. Place one sheet of baking paper on top of each sheet of foil.
Heat 2 frypans to med-hot.
Lightly spray one side of a pita with cooking spray and place this side down on one fry pan. Spray the other pan with cooking spray and stir-fry half the meat until cooked. (Do not allow to stew - crusty bits are good.).
When meat is ready remove from heat. Place one foil/paper stack on a plate.
Working quickly, remove pita from heat and place on the paper with toasted side up.
Now place the meat then half the salad items and tzatziki down the middle of the pita. Use the paper to tightly roll each side of the pita into the centre ensuring one side crosses the other. Roll package in the foil. Twist the bottom of the foil to catch the juices.
Repeat with remaining ingredients.
Serve with plenty of napkins!

Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce image

Yield Makes 4 servings

Number Of Ingredients 21

For tsatsiki sauce
1/2 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
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup chopped fresh mint
For lamb sandwiches
4 (6-inch) pita pockets, halved crosswise
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat
1/2 teaspoon salt
1/4 teaspoon black pepper
For Greek salad
1/2 lb romaine, torn into bite-size pieces
1/4 cup loosely packed fresh mint leaves
1 cup cherry or grape tomatoes, halved
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
1/2 cup pitted Kalamata olives, halved lengthwise
2 tablespoons fresh lemon juice
1/4 cup olive oil

Steps:

Make tsatsiki sauce:
Purée 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.
Make lamb sandwiches:
Preheat broiler.
Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
Put lamb 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.
While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.