Souvlaki 2 - Web


  • 1 lb (500 g) of lamb, cut in stripes
  • 1 tbsp. (15 mL) of butter
  • Salt and pepper
  • Oregano
  • Basil
  • Marjoram
  • 1 large onion, sliced
  • 2 tomatoes, sliced
  • 4 pita breads

Tzatziki Sauce:

  • 2 cucumbers, peeled and seeded
  • ½ cup (125 mL) of plain yogurt
  • ⅔ cup (150 mL) of sour cream
  • 4 garlic cloves, chopped
  • 2 tbsp. (30 mL) of chopped fresh parsley
  • Salt and pepper

In a Pyrex dish or large sealable plastic bag, combine the oil, lemon juice, garlic and spices. Add the meat, coating it well with the marinade. Cover the dish or seal the bag. Refrigerate from 12 to 24 hours.

In a bowl, combine all the ingredients. Season with salt and pepper. Set aside.
Preheat the grill, setting the burners to high.
Thread the meat on the skewers. Season with salt and pepper. Grill to medium, about 2 minutes per side.
Arrange the brochettes on a platter or wood plank. Serve immediately, accompanied by the sauce.