Lamb Kebabs with Tzatziki

I love BBQ season. There’s something about eating and drinking alfresco which just makes everything taste better. You can’t beat chilling out in amongst the roses enjoying a chilled glass of Rosé and something fresh and summery to eat. 

While it’s still winter this taste of summer can be cooked indoors under the grill to remind you of those sunny summertime lunches.

This simple, healthy combination of marinated lamb with a fresh tzatziki dip and crisp salad tastes delicious wrapped in a flatbread, tortilla wrap or pitta.

Serves 2

Time 1 hour (including 20 min marinating) 

Ingredients

600g lamb steaks

Marinade

2 cloves garlic, crushed

4 tsp red wine vinegar

4 tsp olive oil

2 tsp dried oregano

1 tsp smoked paprika

1 tsp ground cumin

Salt & pepper

Tzatziki

120g natural Greek yoghurt

2.5cm piece of cucumber

1 big sprig of fresh mint

¼ clove garlic crushed

A lemon

Salt

50g pomegranate seeds

4 tbsp Pickled red onions

2 tomatoes

2 handfuls of rocket

Handful of fresh coriander

4 flatbreads

Method 

Add the marinade ingredients to a medium sized bowl. Trim any big bits of fat off the lamb and cut into 1” chunks. Add the lamb to the bowl and mix well. Cover and refrigerate for at least 20 minutes. 

In a medium sized bowl add 120g yoghurt and crush in the ¼ garlic clove. Cut the cucumber as finely as you can and add to the bowl. Finely chop the mint leaves and add to the bowl. Add a squeeze of lemon and grind in a little salt. Set aside.

Preheat the grill to a medium-high heat. Take the lamb from the fridge and thread onto skewers. Grill for 7 minutes then turn and cook for a further 5 minutes. 

While the lamb is cooking, chop the tomatoes into chunks and remove the coriander leaves from the stalks.

Remove the lamb from the skewers. Take a flatbread, smear on some tzatziki and top with the pomegranate seeds, pickled red onions, tomatoes, rocket and coriander. 

February 2021