Ingredients:

  • 2 pounds (900g) lamb shoulder, trimmed and cut into strips
  • 4 cloves garlic, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 cup (240ml) Greek yogurt
  • 1 medium cucumber, grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon lemon juice
  • Salt to taste
  • 4 pita breads
  • 1 cup (150g) cherry tomatoes, halved
  • 1 cup (100g) red onion, thinly sliced
  • 1 cup (100g) romaine lettuce, shredded
  • Optional: fresh parsley for garnish

Instructions:

  1. In a mixing bowl, combine garlic, oregano, cumin, coriander, paprika, salt, pepper, olive oil, and lemon juice.
  2. Add lamb strips to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours.
  3. In another bowl, combine Greek yogurt, grated cucumber, garlic, olive oil, dill, lemon juice, and salt. Mix well and refrigerate.
  4. Preheat grill or frying pan over medium-high heat. Cook marinated lamb strips for 5-7 minutes on each side until browned.
  5. Remove from heat and let rest for a couple of minutes. Warm the pita breads in a dry skillet or oven.
  6. Place a generous amount of lamb in each pita and top with tomatoes, red onion, lettuce, and tzatziki. Garnish with parsley.