Simple Souvlaki

These souvlaki take a shortcut by shaping seasoned ground lamb into meatballs instead of threading cubes onto skewers. You get all the same Greek flavors with less fuss and faster cooking.

The lamb mixture is loaded with dried oregano, basil, rosemary, and thyme, plus crushed garlic and a squeeze of fresh lemon juice. Don’t overwork the meat when mixing or the meatballs turn dense and tough. Fold it together just until the herbs are distributed.

Sear the meatballs in a screaming hot pan. That hard sear builds a crust on the outside while keeping the inside juicy. Three minutes per side is enough for balls this size.

The yogurt sauce pulls everything together. Fresh cucumber, diced tomato, chopped mint, garlic, and lemon juice stirred into plain yogurt make a cool, tangy contrast to the rich lamb. Spoon it generously over the meatballs after stuffing them into warmed pita.

Kitchen Tips

• Wet your hands before shaping the meatballs. Ground lamb is sticky and clings to dry fingers.
• Drain the meatballs well after cooking. Excess grease will soak the pita and make it fall apart.
• Seed the cucumber before dicing for the sauce. The watery seeds dilute the yogurt.
• Warm the pita wrapped in foil so it steams and stays pliable. Cold pita cracks when you stuff it.

Variations

• Beef souvlaki: Ground beef works as a substitute, though it won’t have the same richness as lamb.
• Chicken kofta: Use ground chicken and add a pinch of cumin for a lighter version.
• Platter style: Skip the pita and serve meatballs over rice with the sauce drizzled on top.