4 pieces Australia lamb top sirloin trimmed lean or boneless leg of Australian lamb
6 thin 7” pita bread, Greek style
½ red onion, sliced thin
8 leaves of romaine lettuce, folded and sliced thin
3 Roma tomatoes
½ pint of traditional Greek yogurt
½ cucumber peeled, de-seeded and chopped fine
4 teaspoons dried oregano
2 tablespoons olive oil
1 teaspoon dried thyme
½ teaspoon ground coriander
½ teaspoon ground cumin
3 cloves fresh garlic, finely minced
2 whole lemons
salt and pepper

Lemon Yogurt Sauce: Mix the yogurt with 2 tablespoons of olive oil, 2 cloves of garlic, finely chopped cucumber, 2 teaspoons of oregano and the juice of one lemon. Season with salt and pepper

Lamb: Dice the lamb into ¾-inch pieces. Squeeze the remaining lemon, garlic, olive oil, cumin, thyme, oregano and coriander onto the lamb. Season with Kosher salt and pepper. Place the lamb onto metal skewers. Cook the lamb on a medium grill. Brush the pita bread with a little olive oil on both sides. Grill both sides of the pita bread as well to warm and soften them. Once done, liberally spread yogurt, then lettuce, onion, tomatoes and lamb skewer on top. Season with salt and pepper. Wrap the Souvlaki tightly. Pull the skewer from the meat and serve.