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    Greek-style lamb kebabs with tzatziki

    Greek Style Lamb Kebabs_898

    Serves 4
    Preparation 10 min
    Cooking 10 min

    Food units 2 meat and protein, 1 healthy fats and oils


    • 800 g lamb steak, cut into cubes
    • 2 tbsp dried oregano
    • 1 tbsp olive oil
    • 2 cloves garlic, crushed
    • 200 g natural yoghurt, low fat
    • 1 lebanese cucumber, grated
    • 0.5 red onion, finely diced
    • 1 tbsp Italian parsley, chopped
    • 1 tbsp fresh mint, chopped

    Cooking instructions

    1. To make marinade mix oregano, olive oil and 1 garlic clove in a shallow dish. Add lamb, turning to coat thoroughly. Lightly season, then cover with plastic wrap and refrigerate for anywhere from 2 hours up to overnight - the longer you leave it, the better the result.
    2. If using bamboo skewers, soak in hot water for 30 minutes prior to use.
    3. Preheat grill plate or barbecue grill to high.
    4. Thread lamb onto eight skewers. Grill for 2 minutes each side - 8 minutes in total - or until done to your liking.
    5. Meanwhile in a bowl, combine rest of garlic, yoghurt, cucumber, onion, parsley and mint to make the tzatziki and lightly season. Serve alongside kebabs and offer a salad.