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Lamb kebabs with tzatziki
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2 tbsp olive oil
2 cloves garlic, crushed
2 tsp ground cumin
2 tsp dried oregano
700g lamb leg steaks, cut into bitesized pieces
2 red peppers, seeded and diced
2 small red onions, peeled and cut into wedges
4 Essential White Pittas, to serve
200g tub tzatziki, to serve
1. Whisk together the oil, garlic, cumin and oregano in a large bowl. Add the lamb, peppers and onions, and toss to combine. Cover and chill in the fridge for 2 hours, or overnight if possible.
2. Remove the lamb from the fridge 10 minutes before cooking and season. Preheat a griddle pan or barbecue to a high heat, then thread the marinated lamb onto the prepared skewers, alternating with pieces of pepper and onion.
3. Cook the kebabs for 7-10 minutes, turning regularly, until just cooked. Warm the pittas. Serve the kebabs with spoonfuls of tzatziki and slices of warm pitta bread – plus a little Greek salad if you wish.
Typical values per serving:
This recipe was first published in May 2020.