Instant Pot Lamb Souvlaki Wraps

Learn how to make souvlaki-inspired Instant Pot lamb and the most delicious Greek wraps. Filled with succulent, spiced lamb meat, cucumbers, tomatoes, red onion, pickled pepperoncini peppers and garlic yogurt, these souvlaki wraps are perfect for lunch or dinner!  

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Souvlaki refers to marinated pork, chicken, beef, or lamb grilled on a skewer. The meat is usually marinated in Greek or Mediterranean spices and herbs, lemon juice, garlic and olive oil – there are many variations.

This Greek meat dish is typically served on a skewer with a few accompanying sides. But, it is also often eaten as a wrap in warm pita bread with fresh salad vegetables and various sauces. 

For this recipe, we wanted to recreate the souvlaki experience with the Instant Pot.

Instead of grilling the lamb skewers, we use butterflied lamb shoulder marinated in Greek spices, then pressure cooked until tender and juicy.

The meat is sliced and served on a platter with fresh salad vegetables, pickled peppers, onions and cilantro or parsley. Warm pita bread, garlic yogurt and optional hummus are served on the side to create delicious Greek lamb souvlaki wraps!

This recipe is a create-your-adventure-kind of meal that will take you on a trip to a Greek taverna.

Let’s go over what you will need to make Instant Pot souvlaki-style lamb and wraps.

Lamb: We used lamb shoulder that has been butterflied, which allows for a shorter cooking time. You can use diced lamb, lamb steaks or leg of lamb meat as well. The shoulder is the best though and you can ask the butcher to butterfly cut it or do it yourself. Or simply cut the shoulder in halves or three large pieces.

Lamb seasoning: We’re using a Greek-inspired spice rub with cumin and coriander seed powder, paprika, mustard seeds, lots of lemon juice and olive oil. You can also use garlic, rosemary, oregano and even a little cinnamon. If you find a Greek spice blend, use a few tablespoons of that instead.

Vegetables: Think Greek salad in a wrap – fresh tomatoes, cucumbers, and red onions, and you can also add some sweet bell peppers or crispy lettuce here. We love something pickled or fermented as well so we used a few pepperoncini peppers but you could use other pickles or fermented vegetables, or even jalapenos if you like a little heat as we do.

Sauces: Garlic yogurt is often used in Greek wraps, which you could also turn into tzatziki by adding grated cucumber. We love a bit of hummus as well, but that’s optional.

Wraps: Warm pita bread or pockets are best, they are soft and sort of two-layered and fluffy, which holds all the juices in. Any other regular wraps will work though.

You will find the full recipe with ingredients and nutritional breakdown in the recipe card below. Here are some handy step-by-step photos of how to make lamb souvlaki wraps with the help of the Instant Pot. You can use a 6-quart or 8-quart Instant Pot.

PRESSURE COOKING THE LAMB

Ask your butcher to butterfly cut the lamb shoulder so it’s more of an open, flat piece of meat. This way, it needs a shorter cooking time.

Step 1. Combine olive oil, lemon juice, spices, salt and pepper in a bowl. Rub all over the lamb, getting inside any cavities. You can leave it to marinate for a few hours or overnight in the fridge for extra flavor but not essential.

Step 2. Add a cup of water to the Instant Pot and place the trivet on top. Place the marinated lamb on top of the trivet, fattier side down, so that any rendered fat can drip into the pot.

Step 3. Secure the lid and set it to Pressure Cook for 25 minutes on HIGH with complete natural release at the end (meaning, leave the pot alone until all the pressure is out and you can open the lid).

Step 4. While the lamb is cooking, prepare the sides: slice cucumbers, halve cherry tomatoes, thinly cut the red onions, wash and pat dry cilantro, and slice any other vegetables you want to use.

Step 5. Make garlic yoghurt. Combine the yoghurt, grated or minced garlic and salt in a bowl and set aside.

Step 6. Open the lid and remove the lamb to a chopping board. Slice into cubes or pieces and arrange on a platter. Drizzle with a few tablespoons of the cooking broth to keep it moist.

Serve with sliced red onions, cucumbers, tomatoes and pepperoncini peppers. This lamb is great with fresh cilantro or parsley on top and a little drizzle of lemon juice.

To assemble the wraps, spread a tablespoon of garlic yogurt and a tablespoon of hummus (if using) on a warmed up pita bread. Top with as much lamb as you like followed by some vegetables, onions and pickled pepperoncini. Wrap and enjoy!

• To Store. Refrigerate leftover lamb in an airtight container for 3 days. Cut-up vegetables should be fresh for up to 2 days but it’s best to sliced them fresh just before serving. Garlic yogurt will keep for up to 5 days.
• To Reheat. Reheat the lamb gently in the microwave,on the stovetop or even in the Instant Pot on a Saute setting with a splash of water or oil on the bottom.
• To Freeze. Instant Pot lamb is great for freezing and can be kept for up to 3 months. Thaw out overnight in the refrigerator before reheating to piping hot as above.

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MORE INSTANT POT LAMB RECIPES

• Instant Pot Lamb Curry With Tomato & Coconut
• Italian-Style Instant Pot Lamb Shanks With White Beans
• Instant Pot Moroccan Lamb Stew With Potatoes
• Lamb Shoulder Roast Greek-Style
• Want even lamb recipes? 15+ Instant Pot Lamb Recipes For Every Taste

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