Lamb Souvlaki with Avocado Tzatziki

Lamb Souvlaki with Avocado Tzatziki

Catherine Frawley is an award winning photographer and food writer based in West London. As well as working on Betty magazine and various other online publications, she also posts her own recipes and ideas over on her blog Borrowed Light. We challenged her to come up with a BBQ dish that is both delicious and healthy so she’s shared her recipe for succulent Lamb Souvlaki with refreshing Avocado Tzatziki.

Lamb Souvlaki with Avocado Tzatziki

Serves 4

Ingredients:

Lamb:
  • 3Ib boneless leg of Scotch Lamb cut into 1-inch chunks
  • Juice of 1 lemon
  • Juice of ½ lime
  • 100ml olive oil
  • 2 large garlic clove crushed
  • 2 tbsp. fresh oregano finely chopped
  • 1 tsp. fresh mint finely chopped
  • Salt and pepper to taste
  • Extra lemon wedges to serve
  • Skewers (if using wooden ones, soak them first)
Tzatziki:
  • ½ a large cucumber, seeds removed and grated
  • 1 small garlic clove, crushed
  • A small bunch of dill, finely chopped
  • Juice of half a lemon
  • 1 tbsp olive oil
  • 500ml Greek Yoghurt
  • 1 avocado, blended or mashed with a fork
  • Salt and pepper to taste
To serve with:

Pitta breads

Method:

  1. Make your marinade by adding the lemon, lime, olive oil, garlic, oregano, mint and seasoning to a large bowl. Stir thoroughly.
  2. Cut the lamb into chunks and add to your marinade mixture. Coat all the lamb, then cover with cling film and place in the fridge for at least an hour or ideally overnight.
  3. To make the Tzatziki, cut your cucumber in half and scoop out the seeds. Grate it and mix it with the garlic, dill, lemon, olive oil and seasoning in a medium sized bowl. Add the yoghurt and stir until combined
  4. Blend the avocado or mash with a fork until almost smooth. Stir the avocado into the yoghurt mix, add a little more seasoning and garnish with fresh dill sprigs. This will keep for 2-3 days in the fridge.
  5. When you are ready to make your lamb Souvlaki, add 4-5 pieces of lamb to a skewer.
  6. Warm up a griddle pan on a high heat, brushing it with a little oil. When smoking, grill your skewers on the pan for about 8-10 minutes. Brush them with any remaining juices and turn every so often to ensure all sides are done.
  7. Heat your pittas, and serve the Souvlaki immediately along with the Tzatziki and lemon wedges.

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