Best 6 Aussie Lamb Sandwich Souvlaki Recipes

LAMB SOUVLAKI

Steps:

• Whisk olive oil, lemon juice, red wine vinegar, oregano, garlic, salt, and pepper together in a medium bowl. Add cubed lamb and stir until all of the lamb is coated with the marinade. Cover and refrigerate 3 hours, or overnight.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Thread marinated lamb onto skewers, reserving any remaining marinade. Grill skewers until desired doneness, 10 to 12 minutes, basting with the reserved marinade and turning occasionally for even cooking.

SOUTH AUSSIE LAMB YIROS (OR GYROS, SOUVLAKI, KEBABS, DONER KABAB

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

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.

LEG OF LAMB SOUVLAKI

Steps:

• Combine the shallots, garlic, jalapeño, oregano, lemon juice, olive oil and a pinch of salt in a gallon-size zip-top bag. Add the lamb, turning to coat, and refrigerate at least 3 hours or preferably overnight.
• Heat a grill or grill pan to medium high. (If using wooden skewers, soak 12 to 16 of them in water for at least 20 minutes.)
• Remove the lamb from the marinade and thread 2 pieces onto each skewer. Season with salt and pepper. Grill on the hottest part of the grill for 2 minutes per side, then move to a cooler part of the grill. (If using a grill pan, reduce the heat to medium.) Cover and cook until the meat reaches an internal temperature of 145 degrees F, 4 to 5 minutes. Top the souvlaki with oregano and serve with a dollop of Greek yogurt.

LAMB SOUVLAKI

Steps:

• Soak the rosemary sprigs in water for at least 1 hour prior to grilling the souvlakia.
• Trim the leg of lamb of any excess fat and cut into 1 1/2 inch cubes. Place the cubes in a mixing bowl. Add the garlic, chopped rosemary, olive oil and salt and toss to coat. Refrigerate for at least 1 hour and up to 12 hours.
• Remove the lamb from the refrigerator and skewer 4 pieces onto each rosemary sprig.
• Heat a grill top for 5 minutes. Place the souvlaki on the grill and cook 1 1/2 to 2 minutes per side. Keep warm in a low oven until all are finished, transfer to a decorative platter and serve with lemon wedges.

LAMB SOUVLAKI

Steps:

• For the kebabs: Combine oil, lemon juice, herbs, and garlic. Combine marinade and lamb. Cover, and refrigerate for at least 4 hours (preferably overnight).
• Make the tomato relish: Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 or 4 seconds.) Brush tomatoes with oil, and season with salt. Grill until charred and softened, about 5 minutes per side. Coarsely chop, then place in a sieve set over a bowl. Let drain for 10 minutes. Discard liquid.
• Heat oil in a saucepan over medium heat. Cook shallot until translucent, 3 to 4 minutes. Add water and sugar, and simmer until liquid has reduced by half. Add tomatoes and vinegar, and cook for 2 minutes. Stir in 1/2 teaspoon salt and the cayenne. Let cool.
• Make the marinated feta: Combine oil, lemon zest and juice, dill, pink and black peppercorns, and red-pepper flakes in a nonreactive dish. Add feta, and turn to coat. Marinate until ready to serve (no longer than 1 hour or cheese will begin to break down).
• Thread lamb and onions onto 8 skewers, alternating. Thread a lemon wedge onto one end of each skewer. Season with salt and pepper. Grill until a meat thermometer inserted into lamb registers 130 degrees for medium-rare and onions and lemons are caramelized, about 5 minutes per side. To serve, place each kebab on top of a whole pita, pull out the skewer, and top lamb with relish. Crumble feta over top.