Serves 8
INGREDIENTS
450g Welsh Lamb Diced Extra Lean
24 Red Grape Tomatoes
1 onion, diced
4 garlic cloves (minced)
1 bunch fresh oregano
2 tablespoons lemon juice (1 lemon, juiced)
120ml Chestnut Grove Extra Virgin Olive Oil
Salt to taste
Freshly ground black pepper to taste
8 large pitas
For the tzatziki sauce:
700ml NZ Raglan Coconut Yoghurt Natural Greek Style
2 tablespoons lemon juice (1 lemon, juiced)
2 Telegraphic Cucumbers (peeled, halved, seeded and diced)
1 tablespoon fresh mint leaves (finely chopped)
Salt to taste
Freshly ground black pepper to taste
METHOD
- Combine garlic, oregano, lemon juice and olive oil in a small bowl.
- Season marinade with salt and freshly ground black pepper.
- Add lamb cubes; toss to coat.
- Cover and marinate in refrigerator for 4 to 6 hours.
- Drain meat cubes; discard marinade.
- Thread lamb, tomatoes, and onion onto skewers.
- Grill on medium heat for 12 to 15 minutes or to the desired degree of doneness; a reliable thermometer should register 65 C for medium-rare, 70 C for medium or 75 C for well.
- Turn kebabs several times, brushing with marinade.
- Serve with warm pita bread and tzatziki sauce.
For tzatziki sauce:
- Put all of the ingredients in a mixing bowl and combine with a fork.
- Refrigerate for at least 1 hour to allow flavours to marry.