Lamb Souvlaki Kebabs

• 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 White wine vinegar
• 5 tbsp Avocado Oil With Rosemary
• 2 Garlic cloves, crushed
• 2 tbsp Rosemary, chopped
• 2 tbsp Thyme, chopped
• Sea salt & pepper

Easy Tzatziki:

• 1 cup Coconut or Greek yogurt
• 1 Cucumber, grated & drained
• ¼ cup Mint, finely chopped
• ¼ cup Dill, finely chopped
• 2 Garlic cloves, crushed
• ½ Lemon, juice
• Sea salt & pepper

Equipment:

• 8 Metal skewers

1. Mix all tzatziki ingredients together. Season to taste then set aside.
2. Add marinade ingredients to a large casserole dish. Toss in the lamb pieces then set aside to marinade for at least 30 minutes.
3. Thread the lamb pieces, red onion, tomatoes and capsicum pieces onto the skewers.
4. Preheat the barbecue to medium-high heat. Drizzle the grill with oil then barbecue the skewers for 5 minutes on each side, until golden and cooked through. Lay the pittas on top of the skewers to warm and soak up the flavour.
5. Pull skewers ingredients off and lay in a pitta. Top with tzatziki. Yum!