Lamb Souvlaki Kebabs
Lamb Souvlaki Kebabs
We love how easy this lamb souvlaki is. Prepare the tzatziki and marinade the lamb at home, then barbecue at the beach. You can easily make this dairy free by using coconut yogurt.
Servings 4 people
EQUIPMENT
- 8 Metal skewers
INGREDIENTS
- 4 Pure South Lamb Boneless Short Loin, cut into 2cm cubes (750g)
- Avocado Oil With Rosemary, for the grill
- 2 Red onions, quartered & separated
- 8 Fresh tomatoes
- 2 Capsicums, cut in chunks
- 8 Pitas
Marinade
- 5 tbsp Olivado Avocado Oil With Rosemary
- 5 tbsp DYC White wine vinegar
- 2 Garlic cloves, crushed
- 2 tbsp Superb Herb Rosemary, chopped
- 2 tbsp Superb Herb Thyme, chopped
- Sea salt & pepper
Easy Tzatziki
- 1 cup Coconut or Greek yogurt
- 1 Cucumber, grated & drained
- ¼ cup Superb Herb Mint, finely chopped
- ¼ cup Superb Herb Dill, finely chopped
- 2 Garlic cloves, crushed
- ½ Lemon, juice
- Sea salt & pepper
INSTRUCTIONS
- Mix all tzatziki ingredients together. Season to taste then set aside.
- Add marinade ingredients to a large casserole dish. Toss in the lamb pieces then set aside to marinade for at least 30 minutes.
- Thread the lamb pieces, red onion, tomatoes and capsicum pieces onto the skewers.
- Preheat the barbecue to medium-high heat. Drizzle the grill with oil then barbecue the skewers for 5
- Preheat the barbecue to medium-high heat. Drizzle the grill with oil then barbecue the skewers for 5 minutes on each side, until golden and cooked through. Lay the pittas on top of the skewers to warm and soak up the flavour.
- Pull skewers ingredients off and lay in a pitta. Top with tzatziki. Yum!