Lamb Souvlaki

INGREDIENTS

Lamb
- ️1 boneless netted lamb shoulder
- ️2 tbsp fresh rosemary, chopped
- ️2 tbsp fresh oregano, chopped
- 2 tbsp garlic, chopped
- ️1 tsp pepper
- ️1 tbsp kosher salt
- 3 tbsp Spicy Eggplant for topping

Pita Bread
- 160 ml milk, room temperature
- 80 ml water, room temperature
- 1 tsp sugar
- 2 tsp yeast
- 2 tbsp Chuck Hughes Olive Oil
- 2-1/2 cups flour
- 1.5 tsp salt
- 1 tbsp fresh oregano, chopped

George Sauce
- 250 g Greek feta
- 1 roasted red pepper
- 3 tbsp Chuck Hughes mild pepper spread

Lamb

Pour a bit of olive oil over the lamb then rub all ingredients all over the lamb.
Let marinate in the fridge at least 4 hours, ideally overnight.
Roast in a 325F oven for 3-3.5 hours till fork tender.
Let rest 20 minutes before carving.

Pita Bread

Mix together the milk, water, sugar, and yeast and let sit 5 minutes on counter to activate yeast.
In separate bowl, mix together flour, salt, and oregano.
Once yeast is activated, add olive oil to yeast mix then pour it all into the flour mix.
Mix together until a dough forms then knead on counter 15-20 times until smooth.
In a large bowl, pour in some olive oil and rub oil all over bottom and sides of bowl.
Place dough in oiled ball, cover and place in a warm area and let rise 1 hour till doubled in size.
Punch down dough to remove air and form into log.
Cut into 8 equal parts.
With a little oil on your work surface, roll out 1 portion of dough into thin round about 1/8 inch thick.
In a hot skillet, add a bit of olive oil and sear pita on both sides till it fluffs up and has some golden brown spots. Repeat for all dough portions.

George Sauce

Assembly

Spread your george sauce on pita.
Top with roasted lamb, tomatoes, red onion, pickles, some fresh oregano, and a good drizzle of olive oil.

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