Lamb Kabob Sandwich Recipe

Prepare marinade

In a medium bowl combine 3 tbsp olive oil, 2 tbsp lemon juice, minced garlic (3 cloves), chopped rosemary, ground cumin, smoked paprika, kosher salt and black pepper. Whisk until emulsified.

Marinate lamb

Place trimmed lamb medallions in a shallow dish or resealable bag. Pour the marinade over the lamb, turning to coat each piece evenly. Cover or seal and refrigerate for at least 1 hour and up to 4 hours. Remove from fridge 20 minutes before grilling to come toward room temperature.

Grill lamb

Heat a grill or grill pan over medium-high heat until very hot (about 500°F/260°C on a gas grill or until a drop of water sizzles). Brush the grill grates or pan lightly with oil. Pat excess marinade off the medallions and place on the hot grill. Cook 2-3 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C) depending on thickness; add 1–2 minutes per side for medium. Transfer to a cutting board, tent with foil, and rest 5 minutes, then slice medallions thinly across the grain into strips.

Grate or finely chop the cucumber, then squeeze in a clean towel or paper towels to remove excess moisture (important to avoid watery sauce). In a bowl, combine 1 cup Greek yogurt, the squeezed cucumber, 1 tbsp chopped dill, 1 tsp lemon juice, 1 minced garlic clove, 1 tsp olive oil, 1 tsp kosher salt and 1/2 tsp black pepper. Stir until smooth. Taste and adjust seasoning. Chill in refrigerator while lamb rests; at least 15 minutes for flavors to meld.

Prepare bread and veggies

Lightly brush each flatbread or pita with the remaining 1 tbsp olive oil and warm briefly on the grill or in a skillet (about 30–60 seconds per side) until pliable and slightly charred. While warming, slice the tomato and thinly slice the red onion. Sprinkle tomato and onion lightly with 1/4 tsp salt and let sit 2 minutes to draw out flavor.

Assemble sandwiches

Spread 1–2 tbsp tzatziki over each warmed flatbread. Arrange sliced lamb strips evenly over the sauce (about 4–5 oz lamb per sandwich). Top with sliced tomato, a few rings of red onion, a sprinkle of chopped parsley and 1–2 tbsp crumbled feta if using. Add hot sauce or chili flakes to taste.

Serve

Fold or roll the sandwich and serve immediately while lamb is warm. Optionally serve extra tzatziki on the side. Leftover lamb keeps refrigerated up to 2 days; reheat gently to avoid overcooking.