The Dinner Planner


Lamb Souvlaki with Warm Pita and Tzatziki

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Servings 4


  • 400 grams lamb leg steak - thinly sliced
  • 2 tbsp olive oil
  • 3 garlic cloves - crushed
  • 1 tbsp thyme - leaves only
  • 1 tsp dried oregano
  • ½ tsp pepper
  • ½ tsp salt
  • ½ lemon - zest and juice
  • 1 baby cos lettuce - chopped
  • 2 tomatoes - sliced
  • 1 lebenese cucumber - sliced
  • 1 capsicum - sliced
  • 4 pita wraps


  • 170 gram greek yoghurt
  • 1 lebenese cucumber - seeds removed and grated
  • 1 tsp white wine vinegar
  • 1 garlic cloves


  • In a large bowl, combine the oil, garlic, thyme, oregano, pepper, salt. Add the sliced lamb and toss to combine. Marinate for at least 2 hours.
  • Combine all the ingredients for the tzatziki and let it sit (this can also be made ahead when you marinate the meat)
  • Heat a pan with a dash of olive oil on medium high. Add the lamb and cook for about 5-6 minutes, or until well browned and crispy. Remove from the pan and let rest for a couple of minutes.
  • Heat another pan on the stove on low heat. Cook each pita for about 30 seconds on each side and place on a plate under a towel to keep warm while you do them all.
  • To assemble, spread the tzatkiki in each wrap. Place some lettuce, tomato, cucumber in and top with lamb. Enjoy.

Tips and Variations

VEGETARIAN - Use 2 x 400 gram tinned chickpeas and cook in the same way with the meat marinade. 
LOW CARB - Replace pita wraps with iceburg lettuce. 

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