Smoked Lamb Shoulder on Grilled Pita Bread

Good Morning!

Finally all the hardened snow, or ice rather, melted from front yard, or so I thought. Last night it snowed AGAIN, meh. So we woke up to all is white again 😅

We had some nice days though, that we could fire up the fire pit and BBQ as well. Kids were starting to enjoy their trampoline again, and also a little soccer.

I thought I could start planting the flower bulbs I got when ice finally melted, but nope, not yet 😅 Still have to be patient. Hopefully by next weekend, those bulbs will be under ground by then, here is crossing fingers 🤞🤞🤞🤞

How’s the weather on your end?

I had a nasty dream of the end of the world last night btw. The earth cracked open and the ocean dried up. But somehow I woke up feeling fresh this morning…that until I opened the blinds. All is white 🤣

Anyhoo.

I have a lamb recipe to share today. I did not make a video this time though. Just took a bunch of pictures. In my defense, my husband who was cooking while I was just helping teeny tiny bit 😆 Lazy wife here, ladies and gents. Buuuuttt….it was our anniversary, so he was busy trying to please me 😂🤣😂🤣

As I mentioned earlier, previous days were lovely that we could have BBQ, well yeah, this was it. BBQd lamb 😊 Well, we SMOKED the lamb (cough…husband did, I mean), instead bbqing (grilling) it, though. Our BBQ is a smoker too.

Here is how it went down!

1 lamb shoulder (leg would be better, less fat, but shoulder would be juicier. So, up to you which one you’d prefer better)
A bag or two of pita bread (if you have boys like mine, they love snacking on grilled pita bread, so a bag won’t be enough 😉)
Tomatoes, sliced/diced
Tzatziki sauce
Samyang hot sauce (optional, I just love smothering it on my dish 🤣)
Cucumber, optional, but refreshing to munch on the side
1-2 box of mushrooms (white or cremini)
2 onions, purple preferably, quartered (more or less, depending how many mushrooms you’d like)

Marinade

1 tbsp whole black pepper
1/4 c mustard (dijon)
8 cloves of garlic
1/3 c lemon juice
1 c oil (grapeseed)
1/2 tbsp dry oregano
1/2 tbsp dry thyme
1 tbsp dry rosemary
2/3 c chopped green onion
2 tbsp coarse sea salt (more or less depending on how big your lamb is)

Now, before we continue. I do have to mention you ought to have a meat thermometer. It helps big time because there will be bones on your lamb, and thick cut. So we want to be accurate, right? 😉

Mix all marinade ingredients in food processor, and process into fine paste.
Thread mushrooms alternately with quartered onions on metal skewers.
Once marinade is ready, coat your lamb generously, and leave some of the marinade for the skewered goodies.

Smoke the lamb first, not forgetting to insert meat thermometer on the thicker part of the lamb, until it reads 135 – 145 F

Take out meat and let rest on counter for a bit, like 20-30 mins
Meanwhile, let’s grill the mushrooms. 5 mins would be enough, but it’s up to you how soften or cooked you’d like your veggies to be.
While mushrooms grilling, let’s prepare our pita breads.

Lay pitas on flat surface, brush each side with oil and sprinkle lightly (or generously, as you wish) with dry oregano.
Grill pitas for 3 mins

Now to serve, as easy as slicing the lamb meat, place on pita, topped with mushrooms and onions, sauces of your preference, and devour.

Bon appetit!

(And whoa! I typed a lot today 🤣)

See you guys around 💛💛💛💛

Print Recipe

Smoked Lamb Shoulder on Grilled Pita Breads

Servings: 0

Ingredients

• 1 lamb shoulder leg would be better, less fat, but shoulder would be juicier. So, up to you which one you’d prefer better
• A bag or two of pita bread if you have boys like mine, they love snacking on grilled pita bread, so a bag won’t be enough 😉
• Tomatoes sliced/diced
• Tzatziki sauce
• Samyang hot sauce optional, I just love smothering it on my dish 🤣
• Cucumber optional, but refreshing to munch on the side
• 1-2 box of mushrooms white or cremini
• 2 onions purple preferably, quartered (more or less, depending how many mushrooms you’d like)

Marinade

• 1 tbsp whole black pepper
• 1/4 c mustard dijon
• 8 cloves of garlic
• 1/3 c lemon juice
• 1 c oil grapeseed
• 1/2 tbsp dry oregano
• 1/2 tbsp dry thyme
• 1 tbsp dry rosemary
• 2/3 c chopped green onion
• 2 tbsp coarse sea salt more or less depending on how big your lamb is

Instructions

• Now, before we continue. I do have to mention you ought to have a meat thermometer. It helps big time because there will be bones on your lamb, and thick cut. So we want to be accurate, right? 😉
• Mix all marinade ingredients in food processor, and process into fine paste.
• Thread mushrooms alternately with quartered onions on metal skewers.
• Once marinade is ready, coat your lamb generously, and leave some of the marinade for the skewered goodies.
• Smoke the lamb first, not forgetting to insert meat thermometer on the thicker part of the lamb, until it reads 135 – 145 F
• Take out meat and let rest on counter for a bit, like 20-30 mins
• Meanwhile, let’s grill the mushrooms. 5 mins would be enough, but it’s up to you how soften or cooked you’d like your veggies to be.
• While mushrooms grilling, let’s prepare our pita breads.
• Lay pitas on flat surface, brush each side with oil and sprinkle lightly (or generously, as you wish) with dry oregano.
• Grill pitas for 3 mins
• Now to serve, as easy as slicing the lamb meat, place on pita, topped with mushrooms and onions, sauces of your preference, and devour.