Authentic Greek Lamb Souvlaki on the Arteflame Grill

Introduction

Transport your backyard to the sun-drenched coasts of the Mediterranean with this authentic Greek Lamb Souvlaki recipe, specifically tailored for the Arteflame Grill. There is something primal and deeply satisfying about cooking marinated meat over a wood fire, a method that pays homage to traditional Greek cooking while utilizing the versatility of your modern plancha-style grill. The high heat of the center grate sears the lamb to perfection, locking in juices, while the flat outer cooktop gently warms the fluffy pita bread and chars the vegetables.

This recipe isn’t just about the food; it is about the experience of gathering around the fire. The aroma of garlic, oregano, and roasting meat will draw your friends and family in, making the cooking process as enjoyable as the meal itself. whether you are hosting a summer garden party or looking for a gourmet twist on a weeknight dinner, these pita wraps deliver a complex flavor profile—savory, tangy, and fresh—that is indistinguishable from the best street food found in Athens.

Ingredients

The Lamb and Marinade

• 2 lbs leg of lamb, trimmed of excess fat and cut into 1-inch cubes
• 1/2 cup extra virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• 4 cloves garlic, minced
• 1 tablespoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon freshly cracked black pepper

Homemade Tzatziki Sauce

• 1 cup plain Greek yogurt
• 1/2 English cucumber, grated and drained of water
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh dill, chopped
• 1 teaspoon lemon juice
• Salt to taste

For Assembly

• 6 Greek pita breads
• 2 medium tomatoes, sliced or chopped
• 1 red onion, thinly sliced
• Fresh parsley, chopped for garnish
• Lemon wedges for serving

Instructions

Step 1: Marinate the Lamb

1. In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, thyme, salt, and black pepper.
2. Place the cubed lamb into the bowl (or a resealable plastic bag) and coat thoroughly with the marinade.
3. Cover and refrigerate for at least 2 hours, though overnight is preferred for maximum tenderness and flavor absorption.

Step 2: Prepare the Tzatziki

1. While the meat marinates, grate the cucumber and squeeze out as much excess liquid as possible using a clean kitchen towel or cheesecloth.
2. In a medium bowl, combine the drained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, and chopped dill.
3. Mix well and season with salt to taste. Refrigerate until ready to serve to allow the flavors to meld.

Step 3: Fire Up the Arteflame

1. Build a wood fire in the center of your Arteflame grill. Allow it to burn down until you have a hot bed of coals and the cooktop reaches searing temperature.
2. Lightly oil the flat steel cooktop to prevent sticking.
3. If using skewers, thread the marinated lamb onto them. If you prefer loose meat style, you can cook the cubes directly on the flat top surface.

Step 4: Grill the Lamb and Veggies

1. Place the lamb skewers (or loose cubes) on the hotter part of the flat cooktop, near the center opening. Sear for 2-3 minutes per side until browned and cooked to your desired doneness (medium-rare to medium is recommended for lamb).
2. Simultaneously, place the sliced onions and tomatoes on the cooler outer edge of the grill to soften slightly and gain a bit of char.
3. In the final minute of cooking, place the pita breads on the flat top to warm through and become pliable.

Step 5: Assemble the Wraps

1. Take a warm pita and spread a generous dollop of tzatziki sauce down the center.
2. Top with the grilled lamb, charred onions, and fresh tomatoes.
3. Sprinkle with fresh parsley and add a squeeze of lemon juice.
4. Wrap the pita tightly and serve immediately while hot.

Tips

To ensure your Greek Lamb Souvlaki reaches world-class status, attention to temperature is key. Always remove your marinated lamb from the refrigerator about 30 minutes before grilling. Cooking cold meat on a hot Arteflame can lower the surface temperature of the grill too rapidly, preventing that crucial Maillard reaction sear that locks in flavor. Bringing it to room temperature ensures an even cook and a tender interior. Furthermore, do not skip the step of draining the cucumber for the tzatziki. Watery cucumber will result in a runny sauce that makes the pita soggy. Squeeze it until it is almost dry; this concentrates the cucumber flavor and keeps the yogurt rich and creamy. Finally, when utilizing the Arteflame, use the different heat zones to your advantage. Keep the meat near the center for high heat, and move the delicate pita bread to the outer edges so it warms without becoming brittle or burnt.

Variations

While traditional lamb is the star of this recipe, the versatility of Souvlaki allows for numerous delicious adaptations to suit different dietary preferences or pantry availability. If you are looking to experiment with flavors or proteins, the marinade works wonders on almost anything. Here are a few ways to switch up your Arteflame feast:

• Chicken Souvlaki: Swap the lamb for cubed chicken thighs (which remain juicier than breast meat) and increase the cooking time slightly to ensure it is cooked through.
• Vegetarian Delight: Replace the meat with thick chunks of Halloumi cheese and bell peppers. The Halloumi holds up beautifully on the Arteflame flat top and provides a salty, savory chew.
• Beef Souvlaki: Use high-quality sirloin or tenderloin cubes for a richer, beefier flavor profile, perhaps adding a splash of red wine vinegar to the marinade.
• Spicy Kick: Add a teaspoon of crushed red pepper flakes or cayenne powder to the marinade for a fiery contrast to the cooling tzatziki.
• Deconstructed Bowl: Skip the pita wrap and serve the grilled lamb and veggies over a bed of lemon-herb rice or quinoa for a gluten-free option.

Best pairings

A great meal is defined not just by the main dish, but by what accompanies it. To create a full Greek taverna experience in your backyard, consider pairings that cut through the richness of the lamb and the creaminess of the tzatziki. The goal is to balance the savory, smoky flavors of the grill with bright, acidic, and fresh elements. Since you already have the grill fired up, utilize the space to cook your sides simultaneously.

• Greek Salad (Horiatiki): A classic chunk salad with tomatoes, cucumbers, Kalamata olives, blocks of feta cheese, and red onion dressed simply with olive oil and oregano.
• Grilled Lemon Potatoes: Slice potatoes into wedges, toss with lemon and herbs, and roast them on the flat top until crispy and golden.
• Greek Fries: For an authentic street food vibe, put french fries inside the pita wrap with the meat, or serve them on the side dusted with oregano and feta.
• Beverage Pairing: An ice-cold Greek lager like Mythos, or a crisp white wine like Assyrtiko, pairs perfectly with the lemon and garlic notes of the dish.

Conclusion

Mastering this Greek Lamb Souvlaki recipe on your Arteflame grill is more than just cooking dinner; it is about embracing a lifestyle of fresh ingredients and open-fire cooking. The combination of smoky, tender lamb, cooling tzatziki, and warm pita creates a symphony of textures and flavors that is sure to impress any guest. It is a dish that is messy, fun to eat, and deeply communal.

We hope this recipe inspires you to fire up the grill and gather your loved ones. Experiment with the fillings, perfect your marinade technique, and enjoy the process. Once you have tasted homemade souvlaki fresh off the steel griddle, you will never look at takeout the same way again. Don't forget to share your culinary creations and tag us—we love seeing how you bring these flavors to life in your own backyard.