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Lamb souvlaki

Name: Lamb souvlaki
Yield: 8
Ingredients: 800 g Leg of lamb, cubed (Main); 2 tsp Dried rosemary; 1 Tbsp Olive oil; 2 Lemons, cut into wedges for serving; 1 large Red onion, cut into cubes; 2 Red peppers, cut into cubes (Main); 2 Lemons, cut into wedges to serve; 1 large Red onion, sliced; 4 Tomatoes, ripe, cut in chunks; 16 Olives; ½ Cucumbers, cut into chunks; ¼ cup Parsley; 4 slices Feta; 1 drizzle Olive oil, good quality; 1 cup Greek yoghurt; 1 clove Garlic, crushed; ¼ Cucumbers, chopped finely; 2 Tbsp Mint, or dill, chopped; 2 Tbsp Lemon juice

makes 8

Babiche Martens

Angela Casley

Food writer for Viva

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Souvlaki is never out of fashion in Greece.

800 g	Leg of lamb, cubed (Main)
2 tsp	Dried rosemary
1 Tbsp	Olive oil
2	Lemons, cut into wedges for serving
1 large	Red onion, cut into cubes
2	Red peppers, cut into cubes (Main)
2	Lemons, cut into wedges to serve

1 large	Red onion, sliced
4	Tomatoes, ripe, cut in chunks
16	Olives
½	Cucumbers, cut into chunks
¼ cup	Parsley
4 slices	Feta
1 drizzle	Olive oil, good quality

1 cup	Greek yoghurt
1 clove	Garlic, crushed
¼	Cucumbers, chopped finely
2 Tbsp	Mint, or dill, chopped
2 Tbsp	Lemon juice

Place the lamb in a bowl with the rosemary, oil and lemon and season with salt and pepper. Stir to combine well. On to 8 skewers place the lamb, pepper and red onion evenly.
Heat a barbecue or frying pan to a high heat. Cook the skewers for 4 minutes each side or until done to your liking.
To make the Greek salad, combine the onion, tomatoes, olives, cucumber and parsley in a bowl and serve with the feta on top and a drizzle of oil.
To make the tzatziki, combine the yoghurt, garlic, cucumber, mint and lemon juice and stir.
Serve the skewers with Greek salad, a squeeze of lemon and tzatziki.