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Lamb Souvlaki with Greek Salad & Tzatziki
Cook Time
20 Minutes
Ingredients
21
Servings
4
Marinated lamb kebabs flavoured with lemon, olive oil, Mint, Garlic, Rosemary and Oregano, served with a tasty Greek salad and refreshing tzatziki. A real treat for all lovers of Greek food, perfect for summer nights.
Ingredients
LAMB SOUVLAKI:
3 tablespoons olive oil
2 teaspoon Lamb Seasoning
Zest and juice of 1 lemon
450 gram (1 pound) lamb leg steaks. diced
GREEK SALAD:
1 green pepper, sliced
8 cherry tomatoes, quartered
½ cucumber, cut into chunks
175 gram (6 ounce) feta cheese, cubed
25 gram (1 ounce) black olives, sliced
Chilli Flakes , pinch
1 teaspoon Mixed Spice
1 tablespoons extra-virgin olive oil
TZATZIKI:
200 gram Greek yoghurt
Zest and juice of 1 lemon
1 teaspoon Mint Herb
¼ cucumber, grated
Schwartz Sea Salt and Black Pepper to season
Wooden skewers, soaked to prevent burning
COOKING INSTRUCTIONS
- 1 Blend together the olive oil, Lamb Seasoning, lemon zest and juice in a large bowl. Add the diced lamb and toss to coat evenly in the marinade. Cover and leave to marinade for 30 minutes, or for best results overnight in the refrigerator.
- 2 For the Greek salad, combine the green pepper, tomatoes, cucumber, feta and black olives together in a bowl. Sprinkle over the Chillies, Mixed Herbs, drizzle with the olive oil and stir through.
- 3 To make the tzatziki, fold the Greek yoghurt, lemon zest and juice, Mint and cucumber together. Season to taste and set aside in the refrigerator until ready.
- 4 Remove the lamb from the marinade and thread onto skewers. Pre-heat the grill (or barbecue) to a medium-high heat. Grill the kebabs for 15-20 minutes, turning occasionally, or until cooked to your liking.
- 5 Serve the lamb souvlaki with the Greek salad and tzatziki.