Lamb Souvlaki with Tzatziki

26 May 2020

35 Minutes | easy | Serves 4

This simple souvlaki recipe is great with pork too, although lamb tends to stay juicier on the grill. It’s super summery served with a simple tzatziki and flatbreads, although pitta would work just as well. A Greek salad with olives and feta would be lovely as a side dish.

Ingredients

  • 650g lamb neck fillet (alternatively, you could use diced leg or shoulder, threaded onto skewers - For the lamb)
  • 4 garlic cloves, crushed (For the lamb)
  • 2 tablespoons lemon juice (For the lamb)
  • 1 teaspoon ground cumin (For the lamb)
  • 1 tablespoon dried oregano (For the lamb)
  • 4 tablespoons olive oil (For the lamb)
  • 500g natural Greek yoghurt (For the tzatziki)
  • A handful mint leaves, finely sliced (For the tzatziki)
  • 1-2 cloves garlic, crushed (For the tzatziki)
  • ½ cucumber, seeds removed and sliced (For the tzatziki)
  • 2 tablespoons lemon juice (For the tzatziki)

Directions

1.

Combine Ingredients

Combine the garlic, lemon juice, cumin, oregano and olive oil with some salt and pepper and rub all over the lamb. Set aside to marinate for 30 minutes to an hour.

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52.

Combine ingredients for the tzatziki

Combine all the ingredients for the tzatziki, season with salt and pepper and set aside.

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3.

Light two of the Jupiter Outback BBQ

Light two of the Jupiter Outback BBQ gas burners and turn to high heat. Once hot, place the lamb on the grill and cook, turning every so often for around 15 minutes, or until cooked to your liking.

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4.

Set the lamb aside

Set the lamb aside to rest for 5-10 minutes. Slice and serve with pitta or flatbread, the tzatziki and some salad.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ techniques

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