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Salmon Souvlaki Wrap, Yogurt Sauce, Olives + Lettuce

Active Time: 15 minutes
Total Time: 15 minutes
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Why we love it:

Souvlaki means skewered, and we’re serving this in a wrap but you can choose to skewer or not. We love skewers for a fun presentation and the crispy char you get from irregular edges and high heat, but sometimes the added step just isn’t worth it. Do what works! It will taste great either way. You’ll need bamboo skewers or metal skewers, it’s nice to have at least 1 per person or 2 smaller ones.


  • 114 pounds Salmon (skin removed)
  • 2 cloves Garlic (minced)
  • 1 Tablespoon Fresh Thyme (leaves)
  • 1 Tablespoon Extra Virgin Olive Oil
  • 1 teaspoon Kosher Salt (divided)
  • 12 teaspoon Red Pepper Flakes
  • 1 Lemon (zest and juice)
  • 1 cup Plain Yogurt
  • 12 cup Kalamata Olives (pitted)
  • 1 head Romaine Lettuce (small)
  • 4 Pitas (or naan bread or lavash, or other flatbread)

Cooking Instructions


    Decide if you’ll skewer or not. If yes, slice the salmon into 1.5” cubes and place in a bowl. If not, just place the salmon filets on a baking sheet.


    Peel and mince the garlic. You could also use a microplane grater to get small pieces.

    Strip the leaves off the thyme by holding it in one hand and pinching the stem with your thumb and forefinger of the other and slide.

    In a small bowl (or directly onto the salmon if you’re skewering), add the olive oil, thyme leaves, ¾ of the total salt and red pepper flakes. Add the garlic. Zest the lemon (set a bit to the side for garnish if you want to get fancy). Then juice the lemon into the bowl. Gently toss to combine, or rub on the whole salmon filets if not skewering.

  • 4. SKEWER

    Thread the salmon evenly among skewers. Slide the pieces close enough together so there’s no space but don’t squish them on. Place on a baking sheet

  • 5. BROIL

    A broiler is an upside down grill. (You could do this outside if you prefer.) Slide the salmon in near the top and cook for about 6-8 minutes or until it’s just cooked through and a bit charred on the edges. If you have filets or larger cubes, it may take longer. If it’s getting too dark before its cooked, you can move it down further from the heat. If you have skewers, rotate them once or twice in this time.


    Meanwhile, stir the yogurt with the last bit of salt.

    Slice the olives in half or a rough dice.

  • 7. LETTUCE

    Wash and dry lettuce. Shred it up.

  • 8. PITA

    Slide the pita into the oven for the last minute or two with the salmon just to warm it through.

  • 9. SERVING

    Place pita on large plates. Spoon a stripe of yogurt sauce down the middle. Remove salmon from the oven and place in the center. (If you have skewers, it looks cool to leave them on the skewers and lay it down the middle with the handle hanging off. If filets, use a fork to make large flakes down the center, as pictured). Garnish with lettuce, olives, a pinch of lemon zest and cracked black pepper to taste. Let diners fold to eat as they please.

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    look for GF pita or bread, a cauliflower pizza crust could be cool too
    use hummus, red pepper spread, or pesto instead of yogurt sauce. Of course a DF yogurt type spread would be great as well
    this works great with thin chicken cutlets, shrimp, snapper filets, or other fish cooked until just opaque
    perhaps omit the red pepper flakes. Use olives that they like and a fish that they like. Most kids will love assembling their own so you can serve everything on a platter and let them decide. Chef Alison’s kids would love thinly sliced cucumbers in here
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