Souvlaki wraps with beetroot tzatziki
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Easy
- September 2008

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Serves 4
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Hands on time 40 mins, plus soaking
This souvlaki wraps with beetroot tzatziki recipe is a twist on a Greek classic.
Nutrition: per serving
- Calories
- 543kcals
- Fat
- 24.4g (10.4g saturated)
- Protein
- 35.8g
- Carbohydrates
- 48.7g (7.9g sugars)
- Salt
- 1.7g
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Ingredients
- 500g lamb mince
- 50g feta, crumbled
- 1 small onion, roughly grated
- 1 garlic clove, crushed
- Large handful fresh flatleaf parsley and fresh mint, finely chopped, plus extra leaves to garnish
- ½ tsp ground cumin
- Vegetable oil, for cooking
- Griddled flatbreads, sliced red onion and lettuce, to serve
For the beetroot and horseradish tzatziki
- ½ tsp cumin seeds, plus extra to garnish
- 2 raw beetroots, peeled and grated
- 100ml natural yogurt
- 2 tbsp chopped fresh mint
- 1 tbsp horseradish cream
- Juice of ½ lemon
Method
- Soak 8 wooden skewers in cold water for 30 minutes. Meanwhile, mix the lamb, feta, onion, garlic, herbs and cumin together in a large bowl and season well. Chill.
- For the tzatziki, place the cumin seeds in a dry frying pan and toast until fragrant. Toss in a bowl with the remaining tzatziki ingredients. Season and set aside to chill.
- Using wet hands, shape the lamb mixture around the soaked skewers. Brush with the oil.
- Cook the skewers on a hot griddle pan for 4-5 minutes, until cooked and lightly charred, turning regularly.
- Serve the skewers with griddled flatbreads, red onion and lettuce. Garnish with extra herbs and spoon some beetroot tzatziki on top.
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delicious. tips
FREEZE the raw souvlaki on the skewers for up to 3 months. Defrost thoroughly in the fridge, then cook.
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