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Lancewood Lamb Souvlaki with Tzatziki
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Lancewood Lamb Souvlaki with Tzatziki

Ingredients

Lamb souvlaki:

800 g deboned leg of lamb , cut into 3 cm cubes
60 ml olive oil
45 ml lemon juice
1 lemon , zest only
2 garlic clove(s) , crushed
1 red onion(s) , half the onion coarsely grated
30 ml dried origanum
5 ml cumin
5 ml salt

Tzatziki:

1 cucumber , 20 cm piece coarsely grated
375 ml LANCEWOOD® Double Cream Plain Yoghurt
2 garlic clove(s) , crushed
30 ml fresh dill , chopped
15 ml fresh mint , chopped
salt & freshly ground black pepper  to taste

To serve:

6 pita breads  or flatbreads, toasted
250 ml red cabbage , shredded
1 red onion(s) , thinly sliced
250 ml lettuce , shredded
2 tomato(es) , diced
1 red pepper(s) , half the pepper cut into strips
1 yellow pepper(s) , half the pepper cut into strips
125 ml feta , cubed
fresh mint

Method

Lamb souvlaki:
Mix the olive oil, lemon juice and zest, garlic, red onion, origanum, cumin and salt together.

Pour into a zip lock bag and add the meat. Marinade lamb for at least 3 – 4 hours or preferably overnight.

Remove from marinade and grill over hot coals or in a heated griddle pan until cooked to your liking.

Tzatziki:
Place the grated cucumber in a sieve and leave to drain. Squeeze out extra liquid.

Add the yoghurt, garlic, dill and mint and mix through. Season to taste.

To serve:
Fill the pita bread or flatbread with the red cabbage, red onion, lettuce, tomato, peppers, feta and mint.

Serve with the Tzatziki.

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