Lamb Souvlaki with Tzatziki | Outback Barbecues

Name: Lamb Souvlaki with Tzatziki | Outback Barbecues
Ingredients: 650g lamb neck fillet (alternatively, you could use diced leg or shoulder, threaded onto skewers - For the lamb); 4 garlic cloves, crushed (For the lamb); 2 tablespoons lemon juice (For the lamb); 1 teaspoon ground cumin (For the lamb); 1 tablespoon dried oregano (For the lamb); 4 tablespoons olive oil (For the lamb); 500g natural Greek yoghurt (For the tzatziki); A handful mint leaves, finely sliced (For the tzatziki); 1-2 cloves garlic, crushed (For the tzatziki); ½ cucumber, seeds removed and sliced (For the tzatziki); 2 tablespoons lemon juice (For the tzatziki)

www.outbackbarbecues.com

This simple souvlaki recipe is great with pork too, but lamb tends to stay juicier on the grill. A Greek salad with olives and feta makes a lovely side dish.

View full recipe on www.outbackbarbecues.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.outbackbarbecues.com.

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Ingredients

650g lamb neck fillet (alternatively, you could use diced leg or shoulder, threaded onto skewers - For the lamb)
4 garlic cloves, crushed (For the lamb)
2 tablespoons lemon juice (For the lamb)
1 teaspoon ground cumin (For the lamb)
1 tablespoon dried oregano (For the lamb)
4 tablespoons olive oil (For the lamb)
500g natural Greek yoghurt (For the tzatziki)
A handful mint leaves, finely sliced (For the tzatziki)
1-2 cloves garlic, crushed (For the tzatziki)
½ cucumber, seeds removed and sliced (For the tzatziki)
2 tablespoons lemon juice (For the tzatziki)