Mini Lamb Souvlaki
Ingredients
- 450 gram Lamb leg diced
- 2 tablespoon Lemon juice
- 1 tablespoon Thyme finely chopped
- 1 tablespoon Oregano finely chopped
- 1 teaspoon Mint dried
- 2 clove Garlic finely chopped
- 1 Red capsicum seeded and coarsely chopped
- 6 small Wholemeal pita bread warmed in the oven, to serve
- 150 gram Cherry tomatoes coarsely chopped
- 80 gram Burghul soaked in hot water for 15 mins, drained well
- 1 Lebanese cucumber coarsely chopped
- ¼ cup Mint coarsely chopped
- ¼ cup Flat-leaf parsley coarsely chopped
- ¼ cup Dill coarsely chopped
- 1 ½ tablespoon Olive oil extra virgin
- 1 tablespoon Red wine vinegar or to taste
- 3 tablespoon Each tahini and lemon juice
- 2 teaspoon Red wine vinegar
- 1 clove Garlic finely chopped
Method
Combine lamb, lemon juice, herbs, garlic and about 2 tbsp olive oil in a bowl, season to taste with salt and freshly ground pepper, cover with plastic wrap and refrigerate to marinate overnight. Drain lamb from marinade and thread onto small skewers, adding a couple of pieces of capsicum at intervals to each skewer.
For cracked wheat salad, toss ingredients in a bowl to combine and season well with salt and pepper.
Heat a lightly oiled char-grill or non-stick frying pan over medium-high heat. Drizzle skewers with a little extra olive oil and cook, turning occasionally for about 3 minutes until browned and still slightly pink in the centre. Meanwhile, for tahini dressing, stir ingredients in a bowl to combine, thin with 3 tbsp hot water to drizzling consistency and season to taste with salt and pepper.
To serve, remove lamb and capsicum from skewers and pile in warm pita bread, top with cracked wheat salad and serve drizzled with tahini dressing.
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Read the guide: Mini lamb souvlaki
