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6 Serves/Makes

Cooking Time: < 45 min

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.

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

CONVERSION TOOL

Made with this Product(s)

Double Cream Plain Yoghurt

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