Simple souvlaki
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 12 | ounces | Lean ground lamb |
| 2 | Garlic cloves peeled and crushed | |
| 4 | tablespoons | Minced onion |
| ½ | teaspoon | Dried oregano |
| ½ | teaspoon | Dried basil |
| ¼ | teaspoon | Crushed rosemary |
| ¼ | teaspoon | Thyme leaves |
| 1 | Garlic clove peeled and minced | |
| ⅓ | cup | Diced tomato |
| ⅓ | cup | Diced cucumber; peeled, |
| 1 | pinch | Ground red pepper |
| 3 | tablespoons | Fresh lemon juice |
| 2 | tablespoons | Vegetable oil |
| Salt; to taste | ||
| 4 | Pitas wrapped in foil and warmed | |
| 1 | cup | Shredded lettuce seeded and chopped |
| 2 | tablespoons | Fresh chopped mint |
| 1 | tablespoon | Fresh lemon juice |
| ¾ | cup | Plain yogurt |
Directions
FOR THE SOUVLAKI
FOR THE SAUCE
COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary, thyme, red pepper, lemon juice and salt and mix just until blended.
Form the lamb into 12 meatballs. In a large skillet, heat the oil until hot and almost smoking. Add the meatballs and saute over medium-high heat until cooked through, about 3 minutes per side.
Drain the lamb balls well. Combine the garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut open 1 end of each warmed pita, fill with shredded lettuce and 3 meatballs. Spoon the sauce over the meatballs and serve.
JOANNA PRUESS - PRODIGY GUEST CHEFS COOKBOOK Recipe courtesy of: Karen Mintzias, 27 Dec 92 07:55:11
Submitted By LAWRENCE KELLIE On 01-15-95