Lamb souvlaki

Lamb souvlaki

OMG! I Can Eat That?
Mark Roper

Late-night memories. Out clubbing (ok, it’s a very distant memory). 2 am. Starving. Pit stop for a souvlaki. Devour in minutes. Then feel like crap. I seriously have associated souvlaki with late-night, takeaway boombah food. But grilled lamb with tasty herbs, tomato and tzatziki in a light wrap? Almost makes me want to eat this version sitting on the boot of my car!


Quantity Ingredient
2 lamb fillets, cut into cubes
1/2 lemon, juiced
1 tablespoon olive oil
1 teaspoon rosemary, finely chopped
1 teaspoon dried oregano
sea salt
1 large zucchini
110g light grated mozzarella cheese
1 red onion, finely sliced
1 large tomato, chopped
lemon wedges, to serve
1 egg
2 garlic cloves, crushed
freshly ground pepper


Quantity Ingredient
250g greek yoghurt
2 garlic cloves, finely chopped
squeeze lemon juice
1 continental cucumber, peeled and grated
pinch sea salt


  1. Preheat the oven to 190°C. Line a shallow baking tray with baking paper. Soak 4 bamboo skewers in cold water.
  2. Place the lamb, lemon juice, garlic, oil, rosemary, oregano and some sea salt and pepper in a ziplock bag. Squish around, then place in the fridge and leave to marinate for about 30 minutes.
  3. Peel the zucchini, then grate into a mixing bowl. Whisk the egg and add to the zucchini. Add the cheese and mix well.
  4. Pour the mixture onto the prepared tray and bake for about 15 minutes, or until a pale gold colour.
  5. Remove from the oven, and leaving on the baking paper, lift off the baking tray and leave to cool. Cut into rectangles, as your ‘pita’ bread.
  6. Heat a non-stick frying pan over medium heat. Thread the lamb onto the bamboo skewers. Cook the lamb for about 4 minutes on one side and 3 minutes on the other. Remove from the pan and leave to rest.
  7. To make the tzatziki, combine all the ingredients in a small bowl and refrigerate until needed.
  8. To serve, take your ‘pita’, add a skewer of lamb, some chopped tomato, red onion and a dollop of tzatziki. Serve with lemon wedges.
OMG I Can Eat That
low fat
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