Lamb Souvlaki

Cook time 30 minutes
Servings 4-6


1 x 1.6kg leg of lamb, fat removed.
6 cloves garlic, grated
1 tbs. dried oregano
Juice of 1 lemon
1 tsp. smoked paprika
¼ cup olive oil
Salt and pepper 

8 pita breads

3 large vine ripe tomatoes cut into large chunks
2 Lebanese cucumbers, cubed
80g Greek fetta, crumbled
½ bunch mint, leaves picked
1 tbs. white balsamic vinegar
3 tbs. extra virgin olive oil 

3 cloves garlic, finely grated
100g Greek yoghurt
½ cucumber, grated
1 tbs. lemon juice
1 tbs. extra virgin olive oil

Lamb Souvlaki


Pre heat BBQ. Place 8 bamboo skewers in a glass of warm water.

Remove all the meat from the bone of the leg of lamb and remove any excess fat or sinew. Cut meat into large cubes. Place in a large bowl with the 6 cloves of garlic, oregano, lemon, paprika and olive oil. Season very well with salt and pepper. Mix well with your hands and allow to marinade for 5 minutes. Place 5 cubes of meat onto each skewer.

Meanwhile make the yoghurt sauce by mixing, yoghurt, cucumber, lemon, oil and salt together. Now make a quick salad, by lightly tossing tomatoes, cucumbers, fetta, mint and vinegar and oil.

Place the pit breads on the BBQ for 1 minute on each side to warm up. Remove and wrap in foil.  Now place the lamb skewers on the BBQ and cook for 8 minutes or to your liking. Turning the frequently.

To serve, place a lamb skewer in each warm pita topped with the tomato salad and finished with the garlic yoghurt sauce.

TIP: To keep the pita breads warm place wrapped in foil on the coolest corner of the BBQ until ready to use.

TIP: The kebabs can be altered by using chicken or beef.