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Lamb Kebabs with Tzatziki and Greek Salad

Good for dietary types:

Red Meat

Download the print version here

Prep Time:

25 minutes

Cook Time:

20 minutes

Difficulty level:

Medium

Serves:

Nutrition

Sodium:

945.2mg

Calories:

657 kcal

Protein

54.9g

Potassium:

582.4mg

Fibre:

4.7g

Carbohydrates:

32.1g

Fat:

34.6g

Saturated Fats:

13.6g

Polyunsaturated Fats:

1.4g

Monounsaturated Fats:

8.6g

Sugar:

13.2g

Vitamin A:

0.2%

Vitamin C:

79.2%

Calcium:

29.2%

Iron:

10.6%

About the Recipe

Be transported to a Greek holiday with this traditional dish called 'Souvlaki' which is always served with Tzatziki and salad. Lovely for a summer day on the bbq.

Can also be served in a pitta with a squeeze of chilli sauce or lemon. If you have leftovers, the rest could be served as a lunch the next day on a flatbread.

You can swap the red meat lamb for white meat such as chicken or pork. To make it vegan, swap the lamb for mixed vegetables such as courgettes, pepper and red and white onion.

To make it a larger meal to serve more people, you can make orzo pasta, boiled rice or potatoes as a side.

Ingredients

LAMB KEBABS

800g of boneless lamb leg steak
1 tbsp Olive oil
Juice of 1 lemon
2 cloves of garlic, grated
2 tsp of oregano or thyme

TZATZIKI

450g Greek yoghurt
1/2 cucumber, grated and strained in a sieve/muslin
x1 clove of garlic, grated
1/2 tsp of salt
2 tbsp olive oil (glug, glug)

GREEK SALAD

x4 vine tomatoes, chopped
x1 cucumber, chopped
1/2 a small red onion, sliced
1/2 green pepper
100g of feta cheese
Dress with olive oil and red wine vinegar, and salt
Sprinkle with oregano and some black Kalamata olives, or green Halkadiki (if you prefer)

Preparation

Steps

LAMB KEBABS

Cut lamb into bite sized pieces and place in a bowl with olive oil, lemon and garlic. onion and herbs in with the lamb and massage into the lamb.
Leave to marinate for a minimum of four hours, ideally overnight.
Thread the meat into skewers and grill or bbq for 15 minutes turning occasionally until nicely browned.

TZATZIKI

Grate the cucumber into a seive or muslin cloth and squeeze out as much of the excess juice.
Mix the cucumber into the yoghurt and add the grated garlic and salt. Mix throughly and add some good quality olive oil.

GREEK SALAD

Cut the tomatoes (making sure you keep all the juice), cucumber, green pepper and red onion. Place in a bowl and add the dressing. Add the feta cheese and then sprinkle with oregano and season. Add olives of choice on top for an authentic Greek salad.