Food by VICE

Lamb Souvlaki Wrap Recipe

Quick and flavorful, lamb patties folded up into pita bread and drizzled with a yogurt herb sauce is exactly what we want to be eating all year long.

by Yannis Theodorakakis
Jul 8 2017, 3:00pm

Servings: 4
Total time: 30 minutes


for the herb sauce:
1 ounce mint leaves
1/2 ounce parsley leaves
1/4 ounce dill
1 1/2 tablespoon olive oil
2 teaspoon white wine vinegar
3/4 cups yogurt
kosher salt, to taste

for the lamb patties:
14 ounces ground lamb
1/2 red onion, chopped
2 tablespoons minced florina pepper
2 teaspoons paprika
1 1/4 teaspoons black peppercorns, finely ground
kosher salt, to taste
canola oil, for rolling the patties

For serving:
4 medium pita bread
2 cups lettuce, shredded
1 ripe tomato, sliced


1. Make the herb sauce: In a blender, purée the dill, mint, parsley, olive oil, and vinegar until smooth. Transfer to a bowl, stir in the yogurt, and season with salt. Refrigerate until ready to use.

2. Make the lamb patties: Light a grill. In a large bowl, combine the lamb, onion, peppers, paprika, and salt. Using oiled hands, shape the lamb into 4 patties and set aside. Grill the patties, flipping once, until cooked to desired doneness, about 12 minutes for medium-rare. Grill the pita, flipping once, until lightly charred, 2 minutes.

3. To serve, place the pita on a piece of parchment paper. Stuff the lamb in the pita and fill with some lettuce, slices of tomato, and drizzle with the herb sauce.

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