Serves / Makes

Cooking Time:

< 45 min

Cooking Style:



Lamb souvlaki:
800 g deboned leg of lamb, cut into 3 cm cubes
60 ml olive oil
45 ml lemon juice
Zest of 1 lemon
2 cloves garlic, crushed
½ a red onion, coarsely grated
30 ml dried origanum
5 ml cumin
5 ml salt

A 20 cm piece cucumber, coarsely grated
375 ml LANCEWOOD® Double Cream Plain Yoghurt
2 cloves garlic, 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, thinly sliced
250 ml lettuce, shredded
2 tomatoes, diced
½ a red pepper and ½ a yellow pepper, cut into strips
125 ml feta, cubed
A few mint leaves


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.

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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Double Cream Plain Yoghurt

Double Cream Plain Yoghurt