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Lamb Souvlaki
Australian Greek-style lamb souvlaki served with tzatziki and warm pitta. Marinating the lamb for a full two hours minimum before it hits the skewers is what lets the oregano, cumin and lemon actually flavour the meat, rather than sitting only on the surface.
Total time
135 min
Prep
120 min
Cook
15 min
Difficulty
medium
Cuisine
Australian
Ingredients
700glamb shoulder or leg, cubed
4 tbspolive oil
3 clovesgarlic, minced
1 tspdried oregano
1 tspcumin
juice of 1lemon
salt and pepperto taste
4pitta breads
1 cupGreek yoghurt
1/2cucumber, grated and squeezed dry
2 clovesgarlic, minced for tzatziki
1 tbsplemon juice for tzatziki
tomato, onion and fresh parsleyto serve
Instructions
1
Marinate lamb in oil, garlic, oregano, cumin and lemon 2+ hours.
2
Thread onto skewers. Grill 8-10 minutes, turning.
3
Make tzatziki: mix yoghurt, cucumber, garlic and lemon.
4
Warm pitta.
5
Fill with lamb, tzatziki, tomato, onion and parsley.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
197
Protein
6.2g
Fat
16.8g
Carbs
6.8g
Fiber
1g
Sodium
24mg
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