Souvlaki with grilled pita (Barbecue and Grilling)

 

           Greek street food is perfect for a backyard barbecue.

Serves 4 to 6 

• 1 kg (2 lbs) boneless lamb, trimmed and cut into 1-inch (2.5 cm) strips
• 8 to 12 pitas
• 1 large white onion, thinly sliced
• 8 to 12 lemon wedges
• Tzatziki (click here for recipe)
• Twenty-four 12-inch flat bamboo skewers, soaked for at least 30 minutes, or flat metal skewers

Marinade

• 2 cloves garlic, minced
• ¼ cup fresh lemon juice
• ¼ cup olive oil
• 1 tablespoon dried oregano
• ½ teaspoon onion salt
• ½ teaspoon ground white pepper

1. In a bowl, combine all ingredients of the marinade.
2. Place lamb in a large sealable plastic bag nd pour in marinade ; seal, toss to coat and refrigerate for at least 2 hours up to 12 hours, tossing occasionally.
3. Meanwhile, prepare a hot fire in your grill.
4. Remove lamb from marinade, discarding marinade, and thread lamb lengthwise onto skewers, leaving space between pieces.
5. Grill skewers for 2 to 3 minutes per side, turning once, until lamb has good grill marks.
6. Meanwhile, lightly brush pitas with olive oil ; grill about 1 minute per side, turning once, until warmed through but not crispy.
7. Holding a pita in one hand and 2 to 3 skewers in the other, pull the meat from the skewers into the pita ; repeat with the remaining skewers and pitas.
8. Divide onion among pitas, add a squeeze of lemon juice and top with tzatziki.
9. Serve immediately.

BON APPÉTIT