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Souvlaki in Pita Bread and Tzatziki Sauce

We have only prepared this dish a couple of times, but found the tzaziki sauce very easy to make, and delicious. Although a traditional accompaniment to souvlaki, there is no reason the sauce cannot be used with other dishes. In fact, we’ve used it as a dip for chips and vegetable appetizers. Since we know you both like Greek food, we decided to include it.

Souvlaki in Pita Bread and Tzatziki Sauce

Servings 4


  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons red wine vinegar
  • 1 tablespoon chopped fresh oregano
  • 2 teaspoons chopped fresh rosemary
  • Salt and freshly ground pepper
  • 1 ½ pounds boneless leg of lamb cut into 1 inch cubes
  • 4 pita pocket breads


  • 2 cucumbers peeled and diced (seeded if desired-approximately 2 cups)
  • 1 cup plain yogurt
  • 1 tablespoon chopped fresh mint leaves
  • 1 tablespoon olive oil
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • Salt and freshly ground pepper


  • In a glass or nonreactive bowl, combine the lemon juice, olive oil, vinegar, oregano, rosemary, salt and pepper.
  • Add the lamb cubes to the bowl and marinate in the refrigerator for 30 minutes to an hour, or preferably overnight.
  • Heat the grill or broiler. If using a gas or electric grill, set to high.
  • Thread the lamb cubes onto skewers and cook on the grill or in the broiler for about 5 minutes on each side, basting with any extra marinade while cooking. Remove the meat from the skewers. Serve in pita bread with tzaziki sauce. 
  • Tzatziki Sauce

    • In a nonreactive bowl, mix together all the ingredients. Blend well.
  • Cover the mixture and chill until ready to use.
  • Notes


    Photo by stu_spivack

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