Lamb souvlaki

Casual and easy, this is a great meal for those nights when your family are coming and going. Quick to throw together and if it doesn't all get eaten, it makes a great lunch the next day. Serve on a large plate in the middle of the table and let everyone make their own.
Minutes preparation and cooking
Degree of difficulty

Lamb souvlaki recipe


4 wholemeal pita bread
400g cooked lamb, warm
½ red onion, finely sliced
250g cherry tomatoes, halved
1 Lebanese cucumber, sliced
2 handfuls baby spinach leaves

Yoghurt dressing
4 tablespoons Greek yoghurt
2 tablespoons mint sauce
1 garlic clove, crushed
1 handful mint leaves, chopped


  1. Preheat oven to 160°C.
  2. Wrap the pita bread in foil and warm for 3 minutes in oven. 
  3. To make yoghurt dressing, mix all sauce ingredients in a bowl. Taste and adjust to your liking.
  4. Remove pita from the oven and lay the leftover warm lamb and salad down the middle of the pita bread. Spoon over dressing, wrap and devour!

Tip: For a gluten-free option, put the lamb and toppings in a crisp lettuce cup.

Leftovers: Make some extra pita wraps and roll up in foil to put in lunchboxes tomorrow. 

Variations: Leftover roast chicken would also work well in this recipe.

Recipe from Summer TABLE by Jodie Blight.

Summer table


Liven up your lunchbox with leftovers

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