Greek Lamb souvlaki sticks with toasted pita and cucumber, lettuce and feta salad
In just three easy steps you can turn your everyday lamb mince into something quick and delicious.
- 500g lamb mince
- 1 small onion, roughly grated
- 1 garlic clove, crushed
- Large handful fresh flat leaf parsley and fresh mint, finely chopped
- Salt and pepper
- Olive oil, for cooking
- 4 small pita breads, grilled
- A good squeeze of lemon juice
- 2 tbsps. olive oil
- ½ cup Greek yoghurt
- 2 small cucumbers, chopped
- 1 head ice berg lettuce chopped
- 3 tbsps. chopped dill
- 200g feta, crumbled
- 2 large tomatoes, diced
- Extra parsley and mint for garnish
- Extra-virgin olive oil, to garnish
- Soak 8 wooden skewers in cold water for 30 minutes. Meanwhile, mix the lamb, onion, garlic, herbs and seasoning in a large bowl. Using wet hands shape the lamb mixture around the soaked skewers and sit them in the fridge for 20 minutes.
- Combine the lemon juice with the olive oil, yoghurt then stir in cucumber, lettuce and crumble in the feta, season with salt and pepper and set aside. Heat a pan over a moderate temperature and toast the pita breads. Keep them warm then fry the lamb souvlaki in a small amount of oil for 3-4 minutes on each side, until cooked and lightly charred.
- Spread some of the feta yoghurt and cucumber salad onto the pita, top with the lamb garnish with the tomato and herbs.
Traditionally souvlaki is with lamb but you can use pork, beef or chicken.
To keep the pita breads warm, place them wrapped in foil on a very low oven.
Lamb loves big flavours so don't be afraid to add in dried mint, oregano, rosemary and ground cumin for extra kick.
Make up double the lamb mixture and roll into meatballs for your next pasta night or for tasty lamb barbeque patties.