Follow these steps for perfect results
seedless cucumber
peeled, seeded, and chopped
plain whole-milk yogurt
fresh lemon juice
garlic clove
minced
salt
black pepper
fresh mint
chopped
pita pockets
halved crosswise
bone-in lamb steak
trimmed of excess fat
salt
black pepper
romaine
torn into bite-size pieces
fresh mint leaves
loosely packed
cherry tomatoes
halved
seedless cucumber
peeled, halved lengthwise, seeded, and cut into 1/4-inch-thick slices
Kalamata olives
pitted, halved lengthwise
fresh lemon juice
olive oil
Puree 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.
Preheat broiler.
Wrap pitas in foil and warm in the lower third of the oven while broiling lamb.
Place lamb on an oiled broiler pan rack and sprinkle with salt and pepper.
Broil lamb 5-6 inches from heat, turning once, for 12-14 minutes total (medium-rare).
Transfer lamb to a cutting board and let rest for 5 minutes.
Thinly slice the lamb.
While lamb is resting, toss together romaine, mint, tomatoes, cucumber, olives, lemon juice, and olive oil in a bowl.
Season the salad with salt and pepper.
Stuff warm pita pockets with salad and sliced lamb.
Drizzle the filling with tsatsiki sauce.
Expert advice for the best results
Marinate the lamb before broiling for enhanced flavor.
Add a pinch of red pepper flakes to the salad for a spicy kick.
Grill the pita bread for a smoky flavor.
Everything you need to know before you start
15 minutes
Tsatsiki sauce can be made ahead of time.
Serve sandwiches on a platter with extra tsatsiki sauce and a side of Greek salad.
Serve with a side of lemon wedges.
Pair with a glass of Greek white wine.
A crisp Greek white wine.
Discover the story behind this recipe
Souvlaki is a popular Greek street food.
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