- 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
- 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
- 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
- 8 Metal skewers
Method:
- 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.
- 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.
- Pull skewers ingredients off and lay in a pitta. Top with tzatziki. Yum!
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