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!  


WHAT IS LAMB SOUVLAKI?

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. 

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INSTANT POT LAMB SOUVLAKI WRAPS

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.

Greek Lamb Souvlaki With Instant Pot
Ingredients Icon

GREEK LAMB WRAP INGREDIENTS

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.

HOW TO MAKE INSTANT POT LAMB SOUVLAKI WRAPS

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.

Lamb Souvlaki Instant Pot Recipe

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!

Greek Lamb Wraps (Instant Pot)

OTHER WAYS TO EAT SOUVLAKI LAMB

Greek wraps aren’t the only way to enjoy our succulent, spiced lamb. Here are some suggestions:

  • Lamb Greek Salad. Serve the above dish as a salad with a few extra vegetables and some lovely dressing thrown in. You can top everything with feta and serve the garlic yogurt on the side or a scoop a dollop on top.
  • Greek Lamb & Rice. Cook up a side of white or brown rice, or quinoa, and serve with the lamb and vegetables on the side. Garlic yogurt goes delicious mixed into the rice.
  • Serve with roast potatoes. You can make a side of roast potatoes, or try our air fryer rosemary potatoes. Even boiled and sliced potatoes, drizzle with a little olive oil and season with salt and fresh herbs, would be a great side with this dish.
  • Leftover lamb can also be used to make or add to a stew or a soup.

STORAGE & FREEZING

  • 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.

MORE INSTANT POT LAMB RECIPES


FULL RECIPE & NUTRITION

Below is the full list of ingredients, instructions, notes, tips and nutritional breakdown. Don’t forget to rate this recipe and leave a comment with feedback or any questions.

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Instant Pot Lamb Souvlaki Wraps

Instant Pot Lamb Souvlaki Wraps

  • Author: Instant Pot Eats
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Total Time: 1 hour
  • Yield: 6
  • Category: Main
  • Method: Instant Pot
  • Cuisine: Greek-Inspired

Description

This recipe for souvlaki-inspired Instant Pot lamb is great for making 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!  


Ingredients

For the lamb

1-1.5 lb / 0.5-0.8 kg butterflied lamb shoulder piece

2 tablespoons olive oil

2 tablespoons lemon juice

2 teaspoons paprika powder

2 teaspoons mustard seeds

2 teaspoons cumin powder

1 teaspoon coriander seed powder

1 teaspoon salt

1/3 teaspoon pepper

For Greek Wraps

6 pita pockets/wraps 

1 cup diced cucumber

1 small red onion, sliced

1 cup quartered cherry tomatoes or diced tomatoes

6 pepperoncini peppers, whole or sliced

1/4 cup cilantro leaves or parsley leaves

 A few lemon wedges to serve

1/2 cup hummus (optional) 

For garlic yoghurt 

1 cup Greek yoghurt (unsweetened)

1 large clove of garlic, minced or grated

1/3 teaspoon salt

Optional: grated cucumber to make it into tzatziki or a sprinkle of dried thyme or oregano.


Instructions

  • 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.
  • 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.
  • 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.
  • 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).
  • 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.
  • Make garlic yoghurt. Combine the yoghurt, grated or minced garlic and salt in a bowl and set aside.
  • 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 warmed-up pita bread. Top with as much lamb as you like followed by some vegetables, onions and pickled pepperoncini. Wrap and enjoy!

Nutrition

  • Serving Size: 1 wrap with 4-5 oz meat, hummus, yogurt and salad
  • Calories: 469
  • Sugar: 5.3 g
  • Sodium: 1239.8 mg
  • Fat: 17.7 g
  • Carbohydrates: 46.4 g
  • Fiber: 6.3 g
  • Protein: 34 g
  • Cholesterol: 81.3 mg

Keywords: Lamb Recipes, Greek Recipes, Wraps, Lamb Shoulder,

By Instant Pot Eats

About us: We are a team of Instant Pot enthusiasts, who love good food and cooking. Our blog is dedicated to delicious recipes you can make using your trusted pressure cooker.

PS. This post may contain Amazon affiliate links, which means we receive a small commission for purchases made through these links. 

More about us here »

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