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Lamb Souvlaki with Greek Salad & Tzatziki
Ingredients
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LAMB SOUVLAKI:
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3 tablespoons olive oil
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2 teaspoon Lamb Seasoning
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Zest and juice of 1 lemon
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450 gram (1 pound) lamb leg steaks. diced
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GREEK SALAD:
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1 green pepper, sliced
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8 cherry tomatoes, quartered
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½ cucumber, cut into chunks
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175 gram (6 ounce) feta cheese, cubed
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25 gram (1 ounce) black olives, sliced
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Chilli Flakes , pinch
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1 teaspoon Mixed Spice
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1 tablespoons extra-virgin olive oil
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TZATZIKI:
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200 gram Greek yoghurt
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Zest and juice of 1 lemon
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1 teaspoon Mint Herb
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¼ cucumber, grated
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Schwartz Sea Salt and Black Pepper to season
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Wooden skewers, soaked to prevent burning
Key Products
Instructions
- 1 Blend together the olive oil, Perfect Shake Lamb Special Blend, 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.
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