Lamb Souvlaki

11 ingredients
5 steps

Ingredients

  • 2 fillets lamb shoulder, trimmed, each cut lengthwise into 6 slices
  • 2 lemons 1 cut into 3/4 inch wedges, 1 zested and juiced
  • 1 tablespoon dried oregano
  • 1/2 cup olive oil
  • 3 cloves garlic minced
  • 3/4 cup greek yogurt
  • 2 tablespoons fresh mint leaves finely chopped
  • 2 cucumbers quartered, deseeded, diced
  • 9 ounces cherry tomatoes quartered
  • 13 ounces halloumi cheese sliced
  • flatbread to serve

Directions

  1. 1
    Thread each piece of lamb in a zigzag onto a metal skewer. Top with a lemon wedge. Arrange in a shallow dish.
  2. 2
    Whisk together lemon zest, lemon juice, oregano, 2 tbsp oil and 2 cloves garlic. Pour over lamb, turning to coat. Chill, covered, for 1 hour.
  3. 3
    In a small bowl, combine yogurt, mint and remaining garlic. Cover and chill until ready to serve. Mix cucumbers and tomatoes in a separate bowl. Drizzle with remaining oil and season to taste. Set aside.
  4. 4
    Heat 2 frying pans over high heat. In 1 pan, cook lamb skewers for 2-3 mins per side, brushing regularly with marinade, until golden brown. Meanwhile, cook halloumi in the other pan for 2 mins per side, or until golden.
  5. 5
    Serve lamb and halloumi with yogurt dressing, cucumber salad and flatbread.

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