Greek souvlaki with flatbread

Votes: 3

Time: 1 hour 35 minutes
Complexity: easily
Servings: 4 - 8

Greek souvlaki with flatbread - detailed recipe.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

1.4 kg. lean young lamb meat, cut into 2.5 cm cubes
8 pita breads
1/4 cup olive oil
2 tablespoons red wine vinegar
2 tablespoons lemon juice
1 teaspoon dried rosemary
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and ground black pepper
1 large onion, cut into 2.5 cm pieces
16 cherry tomatoes
16 bay leaves
Pita salad (see recipe below)
8 bamboo or metal skewers

Salad for pita:

3 cups shredded lettuce leaves
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon dried oregano
Salt and ground black pepper

Ingredient Substitution Suggestions

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Recipes with similar ingredients: mutton, pita, leaf lettuce, onions, cherry tomatoes, wine vinegar, lemon juice, rosemary, oregano, bay leaf, basil

Cooking the dish according to the recipe:

Combine the meat, olive oil, red wine vinegar, lemon juice, rosemary, oregano, basil, salt, and pepper. Cover and marinate in the refrigerator for 2 hours.
Preheat the grill.

Soak bamboo skewers in water for 1 hour. Thread the meat, onion, cherry tomatoes, and bay leaves onto them, one at a time. Grill over low heat for 10-15 minutes until tender.

Heat the pitas on the grill. Remove the meat, onions, and tomatoes from the skewers. Serve immediately on the pita, topped with the salad.

Salad for pita: In a large bowl, toss the lettuce leaves, olive oil, wine vinegar and oregano, taste and season with salt and ground pepper.

Categories:

recipe / Grill, barbecue / Grilled meat / Fast food / Pita dishes / Greek cuisine / Emeril Lagasse

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