Ingredients Jump to Instructions ↓

  1. 2 lbs 908g / 32oz Lamb - trimmed of fat,

  2. And cut into 1" strips

  3. 1/4 cup 59ml Fresh lemon juice

  4. 3 tablespoons 45ml Olive oil

  5. 1/2 teaspoon 2 1/2ml Salt

  6. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  7. 1 tablespoon 15ml Fresh oregano - plus

  8. 1 teaspoon 5ml Fresh oregano

  9. 2 teaspoons 10ml Minced garlic

  10. 1/4 cup 15g / 1/2oz Grated onion

  11. 2 teaspoons 10ml Olive oil

  12. 1 teaspoon 5ml White onion - thinly sliced (large)

  13. 1 teaspoon 5ml Emeril's Essence - seeNote

  14. Pita bread rounds

  15. Tzatziki

  16. 1 Cucumber - peeled, halved, (medium)

  17. Seeded, and finely chopped

  18. 1/8 teaspoon 0.6ml Salt - plus

  19. 1/4 teaspoon 1 1/3ml Salt

  20. 1 cup 237ml Plain yogurt

  21. 1 tablespoon 15ml Olive oil

  22. 1 teaspoon 5ml Fresh lemon juice

  23. (or white wine vinegar)

  24. 1 teaspoon 5ml Minced fresh dill

  25. (or oregano leaves)

  26. 1 teaspoon 5ml Minced garlic

  27. 1/2 teaspoon 2 1/2ml Emeril's Essence - seeNote

Instructions Jump to Ingredients ↑

  1. * Note: See the "Bayou Blast - {Emeril's Creole Seasoning}" recipe which is included in this collection.

  2. Place the meat in a non-reactive bowl. Mix together the lemon juice, oil, salt, pepper, 1 tablespoon oregano, garlic, and grated onion, and pour over the meat. Cover and chill at least 2 hours and up to overnight. Thread the meat onto metal or bamboo skewers.

  3. Heat the oil on a griddle or in a large skillet over high heat. Add the onions, remaining teaspoon oregano and Essence to the griddle and cook light brown, about 6 minutes, stirring occasionally. Remove from the pan.

  4. Preheat a grill. Grill the skewers, turning occasionally, until brown on all sides. Remove from the grill. Quickly heat the pita bread on the grill until just warmed through and pliant. Holding a pita in the left hand, and the skewer in the right hand, pull the contents from the skewer into the pita bread. Repeat with the remaining skewers. Divide the cooked onions among the pita, and top with Tzatziki (cucumber sauce). Serve immediately.

  5. Tzatziki: Put the cucumber in a strainer set over a bowl. Sprinkle with 1/8 teaspoon salt and drain for 1 hour. Put the yogurt in another strainer set over a bowl and drain for 1 hour. Combine the cucumber and yogurt in a bowl with the remaining ingredients and stir well. Cover and chill for at least 1 hour before serving. (Makes 1 1/2 cups)

  6. This recipe yields 4 to 6 servings.


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