Grilled Lamb Greek Salad Wrap

Course : Grilling
Serves: 4
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1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon finely-chopped lemon zest
4 cloves garlic cloves -- coarsely chopped
2 tablespoons coarsely-chopped rosemary leaves
1 1/2 pounds lamb tenderloin
4 medium pocket-less pitas or lavash
---tomato salad---
1 medium cucumber -- peeled, and cut into 1/2 inch dice
2 medium tomatoes -- cut into 1/2 inch dice
1 small red onion -- finely sliced
2 tablespoons mint chiffonade
1 teaspoon salt -- to taste
1 teaspoon freshly-ground black pepper -- to taste
---feta yogurt sauce---
1 cup yogurt -- drained
1/4 cup crumbled feta cheese
1/4 teaspoon cumin
1 tablespoon lemon juice
2 cloves garlic -- finely chopped

Preparation / Directions:

Whisk together olive oil, lemon juice, zest, garlic and rosemary in a medium shallow baking dish, add lamb and turn to coat. Marinate in refrigerator for 2 hours. Preheat grill. Grill lamb on both sides for 3 to 4 minutes for medium doneness. Let sit 10 minutes and slice into 1/4-inch thick slices. Tomato Salad: Mix all ingredients together and let sit at room temperature for 30 minutes. Feta Yogurt Sauce: Mix all ingredients in a small bowl and refrigerate for 1 hour. Place 4 slices of lamb in the center of each pita. Top with tomato salad and drizzle with yogurt sauce.

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