Eat these souvlakis with a Greek salad, followed by gooseberry fool, as part of our Greek grill fast menu, ready in an hour.
Ingredients
- 600g lamb leg steaks, excess fat removed, cut into chunks
- 2 tbsp olive oil
- 2 tsp ground cumin
- Grated zest of 1 lemon
- 2 red onions, cut into chunks
- 4 flatbreads/tortillas
- 1 little gem lettuce, leaves torn
-
For the tzatziki
- ½ cucumber, grated
- ½ garlic clove, finely chopped
- Bunch of fresh mint leaves, chopped
- Zest of ½ lemon and squeeze of juice
- 300ml Greek yogurt
Method
- 1. Coat the lamb in the oil, cumin and lemon zest. Season. Thread onto 8 skewers, alternating with onion chunks. Set aside to marinate.
- 2. Light/preheat the barbecue or grill, or heat a griddle pan over a medium-high heat. Make the tzatziki. Mix the cucumber, garlic, mint, lemon zest and juice, and yogurt in a bowl. Set aside.
- 3. Barbecue, grill or griddle the lamb for 3-4 minutes on each side until cooked. Serve on the flatbreads with the lettuce leaves and tzatziki.
Nutritional info
Per serving: 563kcals, 26.3g fat (11.2g saturated), 40.4g protein, 44.7g carbs, 7.5g sugar, 0.8g salt
Chef's tip
If using wooden skewers, allow an extra 10-15 minutes to soak in water first. If using a barbecue, allow an extra 30 minutes to preheat.
Wine Recommendation
There are only a few modern, dry Greek red wines around. If you can’t find one, try a southern French red – a ripe, plummy Grenache would be lovely.