Recipe and photo courtesy of Chef Jamil Pineda, Michael’s on East.
Roasted Lamb, Red Onions, Tomatoes & Tzatziki on Grilled Pita Bread
2 Tablespoons Freshly Chopped Dill Leaves
1 Tablespoon Chopped Garlic
1 Tablespoon Lemon Juice
3 Tablespoons Olive Oil
1 Teaspoon Salt
1/2 Teaspoon Freshly Ground Black Pepper
1½ lb. of Lamb Tenderloin
In large bowl whisk together all the Souvlaki ingredients, except the lamb. Add the lamb cover and let marinate for at least 1 hour or up to overnight in the refrigerator.
Heat a large skillet over medium-high heat. Remove the lamb from the marinade and add to the pan. Seared the lamb on all sides until it is cooked to your desired, about 6 minutes total for a medium temperature. Set aside and allow lamb to sit for five minutes, then diced in small pieces.
1 Small Cucumber, diced
2 Tablespoons Dill Leaves, diced
8 oz Greek Plain Yogurt
2 Teaspoons Lemon Juice
Salt and Freshly Ground Black Pepper
In a medium bowl combine all the Tzatziki sauce ingredients and set aside.
5 Large Romaine Leaves, julienne
1 Tomato, julienne
1 Medium Onion, julienne
Juice of 1 Lemon
½ Cup of Parsley