Lamb souvlaki

Last updated: 11 December 2020
Preparation: 10 minutes
Servings: 4 servings


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


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.

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


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