Ingredients:

  • 1 kg (2.2 lbs) boneless leg of lamb, cut into ½-inch (1.25 cm) thick slices
  • 1/4 cup (60 ml) olive oil
  • 1/4 cup (60 ml) red wine vinegar
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • Salt and freshly ground black pepper to taste
  • 1 cup (240 g) plain Greek yogurt (full-fat or low-fat)
  • 1/2 cup (60g) cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • 4 pita breads, warmed
  • 1/2 red onion, thinly sliced
  • 1 tomato, sliced
  • Optional: Feta cheese, crumbled
  • Optional: Kalamata olives

Instructions:

  1. Combine all marinade ingredients in a bowl. Add lamb, toss to coat, and refrigerate for at least 1 hour.
  2. Combine all tzatziki ingredients in a bowl. Mix well and refrigerate until ready to serve.
  3. Heat a skillet or grill pan over medium-high heat. Cook lamb in batches, ensuring not to overcrowd the pan, until browned and cooked through. Check that the internal temperature is 145°F (63°C) for medium-rare or 160°F (71°C) for medium.
  4. Warm pita breads in a dry skillet or microwave until soft and pliable.
  5. Spread tzatziki sauce on each pita. Add sliced lamb, red onion, and tomato. Top with optional feta cheese and olives. Fold or roll up and serve immediately.