Lamb Souvlaki with Greek Salad Dinner Lunch Print this recipe Details Serves: 4Number of ingredients: 18 To prep: 15 minutesTo cook: 10-12 minutesDifficulty: Easy Nutrition per servingKilojoules: 1615Calories: 386Protein: 34gFat: 19gSaturated Fat: 4.6gCarbohydrates: 15.8gCarbohydrates per 100g: 3gFibre: 7.4gSodium: 508mgPotassium: 1092mg Ingredients 480g lean lamb leg steaks or backstrap, sliced 2 tablespoons extra virgin olive oil Juice of 1 lemon 20g Mingle Greek Garlic Seasoning (4 teaspoons) 1 large red onion, sliced 1 large red capsicum, sliced Tzatziki ½ cup Greek yoghurt (no added sugar) ½ small Lebanese cucumber, grated ½ clove garlic, finely crushed 1 tbsp lemon juice 1 tbsp chopped fresh dill Pinch salt Salad Base 2 cups salad greens 1 cup cherry tomatoes, halved 1 small cucumber, diced ½ small red onion, finely sliced 2 tablespoons kalamata olives, rinsed 20g Feta reduced fat 1 tablespoon olive oil 1 tablespoon balsamic vinegar Method Tzatziki: Squeeze excess liquid from grated cucumber. Mix all ingredients in a bowl. Refrigerate until serving Greek Salad: In a small bowl or jar, add olive oil and balsamic vinegar. Stir or shake well to combine. In a large bowl, add salad leaves, tomatoes, cucumber, capsicum, olives and feta. Toss to combine. Drizzle over dressing and stir gently to combine. Lamb: In a bowl, combine olive oil, garlic, lemon zest and juice, oregano, cumin, paprika and pepper. Add lamb and toss well. Marinate for 10 minutes (or up to overnight if prepping ahead). Heat BBQ to high. Add vegetables to the marinade and toss to coat well. If bbq is large enough, add vegetables to one grill plate and lamb to the other. Cook lamb strips for 2–3 minutes per side until just cooked and slightly charred. Cook vegetables until soft and slightly charred Rest lamb for 2 minutes. Serve lamb and vegetables with Greek salad and Tzatziki.
