Ingredients:

  • 1.5 pounds lamb shoulder, cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 cup Greek yogurt
  • 1 medium cucumber, grated and excess moisture squeezed out
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon vinegar (white wine or red wine)
  • Salt to taste
  • Fresh dill (optional), for garnish
  • 4 large pita breads
  • 1 cup shredded lettuce
  • 1 medium tomato, diced
  • ½ red onion, thinly sliced
  • Feta cheese, crumbled, to taste
  • Fresh parsley, chopped, for garnish

Instructions:

  1. In a large mixing bowl, combine olive oil, minced garlic, oregano, cumin, paprika, salt, pepper, and lemon juice. Add lamb pieces and mix well to coat. Cover with plastic wrap and marinate in the fridge for at least 1 hour (up to overnight).
  2. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, vinegar, and salt. Mix well and refrigerate until ready to serve.
  3. Preheat the grill or skillet over medium-high heat. Add marinated lamb and cook for 10-15 minutes, turning occasionally, until browned and cooked through (internal temperature should reach 145°F/63°C for medium-rare).
  4. Warm pita bread according to package instructions. Place cooked lamb in the center of each pita, add lettuce, tomato, onion, and a sprinkle of feta cheese. Drizzle tzatziki sauce over the top and garnish with fresh parsley.
  5. Roll or fold the pita to encase the filling. Serve immediately while warm.