Greek-style lamb kebabs with tzatziki

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now

(2)
Main Meals (Dinners)
4 peopleServes
4
Prep   10 min
Cook   10 min
Other   120 min (Standing)
Other120 min (Standing)
  • Trim lamb steak, lean, raw, 800 g, cut into cubes
  • Dried oregano, 2 tablespoon(s)
  • Olive oil, 1 tablespoon(s)
  • Garlic, 1 clove(s), crushed
  • Garlic, 1 clove(s), crushed
  • Natural yoghurt, low fat, 200 g
  • Lebanese cucumber, 1 cucumber(s), finely grated
  • Red onion, ½ medium, finely diced
  • Italian parsley, 1 tablespoon(s), chopped
  • Fresh mint, 1 tablespoon(s), chopped

Method

To make marinade mix oregano, olive oil and garlic in a shallow dish. Add lamb, turning to coat thoroughly. Lightly season, then cover with plastic wrap and refrigerate for anywhere from 2 hours up to overnight - the longer you leave it, the better the result.

If using bamboo skewers, soak in hot water for 30 minutes prior to use.

Preheat grill plate or barbecue grill to high.

Thread lamb onto eight skewers. Grill for 2 minutes each side - 8 minutes in total - or until done to your liking.

Meanwhile in a bowl, combine garlic, yoghurt, cucumber, onion, parsley and mint to make the tzatziki and lightly season. Serve alongside kebabs and offer a salad.

Nutrition facts per serve
Makes 4 serves

Note: If food units vary from the book, be guided by the following food units.

Meat & Protein 2
Bread & Cereals0
Vegetables0
Fruit0
Dairy0
Healthy Fats & Oils1
Indulgences0
Calories370
Protein47.8 g
Total fat16.6 g
- Saturated fat4.9 g
Total carbohydrates5.7 g
- Total sugars4.8 g
Fibre2.5 g
Sodium175 mg

Want more simple and delicious recipes?

Download our FREE Quick & Easy ebook now!

Download Now