The other day, my Mum was in town {on school holidays from Sydney, as she is a school teacher}. I thought that she would enjoy attending my Yoga class and then being treated to lunch at Double Shot in Deakin. We had a delicious lunch in the sun; enjoying the lamb souva and the fish tacos {not to mention a babycino or two}.

I came home and thought that my husband would enjoy it if I recreated the lamb souva for dinner one night. And then, when I was doing my weekly grocery shop I saw that Cleaver’s Organic Meat made an awesome seasoned butterflied lamb shoulder {I’d been purchasing their steaks lately and they had been mighty tasty and tender}. So, the lamb souva had the green light for dinner that week.

Now for those wondering, the word souva is a relatively new and trendy abbreviation of the Greek word souvlaki – an Australianised slang term that seems to have originated in Melbourne’s souvlaki bars.

You may also be wondering what the heck the difference is between a kebab, a yeeros or a souvlaki anyway; and the truth is, not much.

I just love that chips are being incorporated into the wrap {like what is traditionally done overseas}. So here is my recipe for an awesome homemade lamb souva with tasty homemade chips incorporated into the wrap.

LAMB SOUVA
1 Cleaver’s Greek seasoned butterflied lamb shoulder 
4 large potatoes
2 tablespoons of olive oil
2 tablespoons of fresh oregano
2 tablespoons of lemon juice
1 teaspoon of paprika
1 teaspoon of chili flakes
1/2 cup of greek yoghurt
1 can of chickpeas
1 tablespoon of tahini
1 tablespoon of lemon juice
1 tablespoon of olive oil
4 pita wraps
2 tomatoes
rock salt

Peel and cut your potatoes into chips. Roll in olive oil, fresh oregano, lemon juice , paprika, chili and salt. Place your chips on a baking tray with the butterflied lamb shoulder and cook as per the instructions on the packet.

Whilst your lamb is resting, you can return the chips to the oven. Increase the temp to 200 degrees and get them a little crispy. You can also place the chickpeas, tahini, lemon juice and olive oil in a food processor and blitz until smooth.

Thinly slice your lamb and then compile your souva. Spread a tablespoon of greek yoghurt and then a tablespoon of homemade hommus, layer your lamb, chips and some freshly sliced tomato and you have yourself a delicious homemade souva.