Lamb Souvlaki with Cucumber Salad
Serves: 4
Prep time: 30 minutes + 20 minutes chill time
Cook time: 15 minutes
2 serves per portion
Recipe courtesy of the Country Kitchens team
Ingredients:
- 500g lamb mince
- 1 small onion, very finely chopped
- 1 garlic clove, crushed
- Handful of flatleaf parsley and mint, roughly chopped
- Cracked black pepper
- 2 tablespoons olive oil
- 4 medium pita breads
- ½ head iceberg lettuce, shredded
- 2 tomatoes, diced
- 2 tablespoons fresh dill, chopped
Cucumber Salad:
- Juice of half a lemon
- 1 tablespoon olive oil
- ½ cup Greek yoghurt, reduced fat
- 2 small Lebanese cucumbers, diced
- 2 tablespoons feta, crumbled
Method:
- SOAK 8 wooden skewers in cold water for 30 minutes. Meanwhile, mix the lamb, onion, garlic, herbs and pepper in a large bowl. Using wet hands, shape the lamb mixture around the soaked skewers and sit them in the fridge for 20 minutes.
- PREPARE the cucumber salad by combining the lemon juice, olive oil and yoghurt in a small bowl. Stir in the cucumber and crumbled feta. Set aside.
- HEAT a frying pan over medium heat and add a drizzle of olive oil once hot.
- FRY the lamb souvlaki in two batches, for about 3-4 minutes each side, until cooked through and slightly charred.
- WIPE down the pan then lightly toast the pita breads.
- SPREAD some of the cucumber salad onto each pita, then top with the lettuce, tomato, and lamb, and garnish with fresh dill.
What's Great About It:
Lamb pita wraps topped with fresh and tasty herbs are a great way to change up the lunch or dinner menu. Perfect for entertaining too, these wraps can be downsized into smaller portions to be served on a platter! Just halve or quarter your wraps depending on the occasion.
