Souvlaki Sandwich

Find more family favorite recipes, and the stories behind them, in The Old Farmer’s Almanac Reader’s Best Recipes.

Photo Credit: 

Becky Luigart-Stayner



1 pound lamb kabobs (stew meat)
1 cup olive oil
2 tablespoons lemon juice
1 tablespoon dried oregano
1/2 teaspoon salt


If using wooden skewers, soak them overnight to prevent flaming on the grill.

For meat: Skewer 5 or 6 pieces of lamb onto each of several skewers.

In a bowl, combine olive oil, lemon juice, oregano, and salt. Pour into a shallow baking dish. Lay lamb skewers in dish, turning to cover all sides. Cover and marinate in refrigerator at least 4 hours or overnight.

Discard marinade.
Grill lamb over coals or broil in oven until medium-rare or medium. (Lamb cooked “well” will be tough.) 



5 cloves garlic, chopped
1 cup olive oil
2 tablespoons lemon juice
2 tablespoons crumbled feta cheese, or to taste
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh oregano
1/4 teaspoon salt


For dressing: In a bowl, combine garlic, olive oil, lemon juice, feta, vinegar, oregano, and salt. Stir to blend.


4 or 5 pita bread rounds
1 large white onion, sliced and cut into half- or quarter-rings
2 large tomatoes, chopped
1 cup crumbled feta cheese


To assemble: Cut pitas in half or cut off top third of pita. Put one skewer of lamb into each pita. Add onions, tomatoes, and feta. Add dressing, to taste. Best if all used after 1 day.


Makes 4 or 5 servings.


Cheryl Franklin, Goodman, Missouri

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