Sheet-Pan Greek Lamb Souvlaki Dinner
Marinated lamb skewers roasted with potatoes, served with warm pita, hummus, tzatziki, and charred tomato toast. All the flavors of the Greek taverna in 25 minutes, one pan.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 48g
Ingredients
- 1 lb lamb shoulder, cubed into 1.5-inch pieces
- 12 oz potatoes, cut into 1-inch chunks
- 1 whole lemon (juiced + zested)
- 2 tsp dried oregano
- 2 whole pita bread
- ½ cup tzatziki sauce
- ½ cup hummus
Instructions
- 1
Toss lamb cubes with lemon juice, zest, oregano, 3 tbsp olive oil, salt, and pepper. Spread on a sheet pan with potatoes, tossing everything to coat.
- 2
Roast at 425°F for 18–20 minutes, stirring halfway through, until lamb is browned and potatoes are tender and golden.
- 3
Warm pita bread in a dry skillet or directly over the oven flame for 30 seconds per side until soft and pliable.
- 4
Divide lamb and potatoes between two plates. Serve with warm pita, tzatziki, hummus, and extra lemon wedges on the side.
Tools you’ll need
- sheet pan (18x13 inch)
- large bowl for marinating
- dry skillet (8–10 inch) or stovetop for warming pita
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