From Scratch

This is a quick and easy version of one of my favorite sandwiches, and it’s easy on the budget too. Three-quarters of a pound of meat will feed four for lunch or a light dinner. I think of souvlaki as the original wrap. Traditionally, it’s chunks of marinated, grilled lamb or beef in a folded pita bread. It’s a staple of New York street vendors but not easy to find in New England.

This version uses seasoned ground meat, which can be cooked in the microwave, a contact grill or in a skillet. The usual garnishes of chopped lettuce and tomatoes are retained and a simpler version of tzatziki is here for the sauce. I’ve used this formula for about a decade but came up with the microwave idea on a hot summer day when the thought of standing over a burner was not appealing. I discovered a benefit of that method was being able to pour off the fat mid-way; I always use lamb for souvlaki and it can be very fatty. Shaping the meat into small patties instead of balls and using a contact grill was the logical next experiment. Both methods work fine; I usually use the nuker.

If I’d had a tomato on hand, as I thought I did, I surely would have used it. My pita bread this time was whole wheat. I’ve never tried this with soy substitute for the meat but with the seasonings and sauce, it might well be okay.

Simple Souvlaki

Adapted from SOAR

Souvlaki:
12 ounces lean ground lamb or beef
2 garlic cloves, minced
1/4 cup diced onion or 1 heaping TB dried minced onion
1/2 tsp oregano
1/2 tsp basil
1/4 tsp crushed rosemary
1/4 tsp thyme
1 pinch ground or crushed red pepper, or to taste
3 TB lemon juice
salt, to taste

vegetable oil, if sauteeing

4  pita bread rounds, warmed
shredded lettuce
diced tomato, optional
hot sauce, optional

Sauce:
1 clove garlic, minced
1/3 cup diced tomato
1/3 cup diced cucumber, peeled, seeded and chopped
2 TB fresh chopped mint
1 TB lemon juice
3/4 cup plain yogurt

Make the sauce first so the flavors have time to meld. Combine the garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Alternatively, combine whole garlic cloves and chunks of tomato and cucumber in a mini chop and process briefly. Add the remaining ingredients and process until almost smooth.

For the souvlaki, combine all the ingredients in a bowl and shape into 12 meatballs or small patties.

For the microwave, place the meatballs in a glass pie plate or other microwave-save container and microwave on full power for 3 minutes. Remove, pour off any fat and microwave an additional 2 1/2 minutes. Check for doneness; microwave an additional 30 seconds if necessary. Drain on paper towels. NB: My microwave is small and about 10 years old and needs 3 minutes the second time around. Yours might be more powerful. ~ ella

For a contact grill, use patties and cook for 6 minutes. Drain on paper towels.

To sautee, heat the oil in a large skillet (no oil needed for a non-stick pan) until hot but not smoking. Cook the meatballs about 3 minutes per “side” until cooked through. Drain on paper towels.

Warm the pitas in a skillet or in the microwave. Assemble each sandwich with three meatballs or patties, shredded lettuce and tomato, if using. Top with optional hot sauce and tzatziki. Fold and enjoy.

Makes 4 sandwiches

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Tags: budget meals, easy, lamb, quick, sauces/dressings