Lamb Souvlaki Kebabs

Yields4 ServingsPrep Time15 minsCook Time15 minsTotal Time30 mins

We love how easy this lamb souvlaki is. Prepare the tzatziki and marinade the lamb at home, then barbecue at the beach. You can easily make this dairy free by using coconut yogurt.

4 Lamb Boneless Short Loin, cut into 2cm cubes (750g)

Avocado Oil With Rosemary, for the grill

2 Red onions, quartered & separated

8 Fresh tomatoes

2 Capsicums, cut in chunks

8 Pitas

Marinade:

5 tbsp Avocado Oil With Rosemary

5 tbsp White wine vinegar

2 Garlic cloves, crushed

2 tbsp Rosemary, chopped

2 tbsp Thyme, chopped

Salt and pepper

Easy Tzatziki:

1 cup Coconut or Greek yogurt

1 Cucumber, grated & drained

¼ cup Mint, finely chopped

¼ cup Dill, finely chopped

Garlic cloves, crushed

½ Lemon, juice

Salt and pepper

Equipment: 8 Metal skewers

Mix all tzatziki ingredients together. Season to taste then set aside.

Add marinade ingredients to a large casserole dish. Toss in the lamb pieces then set aside to marinade for at least 30 minutes.

Thread the lamb pieces, red onion, tomatoes and capsicum pieces onto the skewers.

Nutrition Facts

Servings 4

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Lamb Souvlaki Kebabs