Lamb Souvlaki Sandwiches with Greek Salad and Tsatsiki Sauce |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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If you prefer, you can pile the lamb and salad on top of a larger pocketless pita for an open-face sandwich and drizzle with sauce. Pocketless pitas are sold at specialty foods shops and many supermarkets. Active time: 45 min Start to finish: 45 min Ingredients:
1/2 seedless cucumber (usually plastic-wrapped), peeled, seeded, and chopped (1 cup) |
1 cup plain whole-milk yogurt |
1 teaspoon fresh lemon juice |
1 small garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1/4 cup chopped fresh mint |
4 (6-inch) pita pockets, halved crosswise |
1 (1/4-inch-thick) bone-in lamb steak from leg (1 1/2 lb), trimmed of excess fat |
1/2 teaspoon salt |
1/4 teaspoon black pepper |
1/2 lb romaine, torn into bite-size pieces |
1/4 cup loosely packed fresh mint leaves |
1 cup cherry or grape tomatoes, halved |
1/2 seedless cucumber (usually plastic-wrapped), peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices |
1/2 cup pitted kalamata olives, halved lengthwise |
2 tablespoons fresh lemon juice |
1/4 cup olive oil |
Directions:
1. 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.
2. Make lamb sandwiches: Preheat broiler.
3. Wrap pitas in foil and put in lower third of oven to warm while broiling lamb.
4. 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.
5. While lamb is standing, toss together salad ingredients in a bowl and season with salt and pepper.
6. Stuff warm pita pockets with salad and lamb, then drizzle filling with tsatsiki sauce.
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