Lamb marinated with yogurt, lemon juices, garlic and seasonings is cooked quickly in a skillet. These sandwiches are a delight for all the senses. The lamb can be served over rice instead of being made into sandwiches. This marinade also works well with beef.

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Recipe Summary

prep:
20 mins
cook:
20 mins
additional:
6 hrs
total:
6 hrs 40 mins
Servings:
8
Yield:
8 sandwiches
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together the yogurt, vinegar, 1/4 cup of olive oil, lemon juice, garlic, cinnamon, nutmeg, oregano, and bay leaf in a bowl, and pour into a resealable plastic bag. Add the thinly sliced lamb, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator 6 hours to overnight.

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  • Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Pour in the meat and marinade, and cook until the lamb is no longer pink, and is tender, 15 to 20 minutes. Stir frequently as the meat cooks. Divide the cooked lamb meat among the warmed pita breads, and garnish with tomatoes, onion, and fresh mint leaves to serve.

Nutrition Facts

665 calories; protein 35.9g 72% DV; carbohydrates 70.6g 23% DV; fat 25.7g 40% DV; cholesterol 80.1mg 27% DV; sodium 707.2mg 28% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/08/2010
You can cook this in the oven at high temp (425 degrees for about 25 mins and it turns out great. You don't necessarily have to fry it I didn't use this recipe exactly since I found the lamb meat pre-spiced at my local halal meat store. I kept it in the fridge for 1 day and cooked (by baking in a shallow dish lined with foil) the following evening. When served with warmed pita and the traditional yogurt-tahini sauce it is great. My husband loved it! BTW- the sauce can be made with some freshly chopped mint about 2 freshly chopped garlic cloves a couple of tablespoons plain yogurt 1-2 tablespoons of tahini and a squeeze of fresh lemon. Read More
(30)

Most helpful critical review

Rating: 3 stars
08/10/2009
I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boiled meat" appearance another reviewer mentioned. Served it in pitas with tomato onion and a garlicky tzatziki sauce - SO much flavor and super tender too! Nice recipe. Thanks! Read More
(16)
15 Ratings
  • 5 star values: 5
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
02/08/2010
You can cook this in the oven at high temp (425 degrees for about 25 mins and it turns out great. You don't necessarily have to fry it I didn't use this recipe exactly since I found the lamb meat pre-spiced at my local halal meat store. I kept it in the fridge for 1 day and cooked (by baking in a shallow dish lined with foil) the following evening. When served with warmed pita and the traditional yogurt-tahini sauce it is great. My husband loved it! BTW- the sauce can be made with some freshly chopped mint about 2 freshly chopped garlic cloves a couple of tablespoons plain yogurt 1-2 tablespoons of tahini and a squeeze of fresh lemon. Read More
(30)
Rating: 3 stars
08/10/2009
I made this with lamb stew meat which I threaded onto skewers then marinated in the yog/vinegar etc for about 36 hours. Cooked the kabobs on the Foreman grill which avoided the unappetizing "boiled meat" appearance another reviewer mentioned. Served it in pitas with tomato onion and a garlicky tzatziki sauce - SO much flavor and super tender too! Nice recipe. Thanks! Read More
(16)
Rating: 4 stars
04/01/2009
Nice - and easy! My meat was saucier than I wanted it after it had fully cooked so I did crank it up a bit and reduce some of the liquid. I can see hanging onto a lot of that sauce if I were to serve it over rice. Speaking of which I really like it that the submitter gives a couple of serving options and lets us know this recipe can be used with beef. Helpful! Thanks for the recipe! Read More
(16)
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Rating: 2 stars
07/27/2009
It was very difficult to cook quick on the skillet because the marinade ended up so watery. The taste was good but the liquid amounts need some tweaking. Also mine were very light in color turned out almost grey rather than brown not extremely appetizing looking. I wonder where I might have gone wrong... Read More
(7)
Rating: 5 stars
01/03/2011
I have made this recipe several times and it always turns out perfect! There is extra sauce left from the marinade which is wonderful because it is soooo good. I serve this over rice alongside tzatsiki baba ghanoush hummus and pita bread. My Iraqi roommate says it isn't anything like the real thing but everyone loves it anyway. Read More
(5)
Rating: 5 stars
12/02/2015
great recipe I added cumin black pepper and mace at the same incriment as the other ingredients turned out FANTASTIC! The neighbors loved it and they are not fans of lamb! but I told them afterwards and they wanted the recipe Read More
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Rating: 2 stars
12/20/2016
Won't make this again. Yes the lamb turned out tender but wasn't particularly flavorful. A waste of a perfectly good boneless leg of lamb. Read More
Rating: 5 stars
04/13/2015
Very good. I let mine marinade for 8 hours (by accident.) Otherwise I followed the recipe as it is and it turned out pretty dang good. The lamb was super tender and the sauce from the marinade was excellent. Great with the pita bread and topped with the tomatoes and onion. I'll have to do this again sometime. Read More
Rating: 3 stars
04/11/2016
Probably will not make again. It did not come out as flavorful for me as I expected and I had issues with the fat removal not sure if I got an especially fatty leg. Lamb fat easily congeals and is rather unpleasant so definitely something to watch out for. I would definitely raise the amount of lemon juice when marinating maybe that would help. Read More