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 bread(s)
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.
