Lamb souvlaki with tzatziki and roasted pepper salad
1 hours 0 minutes
20 minutes
  • 4 x 600g lamb leg steaks
  • 3 tablespoons Extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon Salt
  • 1 half lemon juice
  • 2 pointed red peppers
  • 200 g Feta Cheese
  • 3 tablespoon Extra virgin olive oil
  • 1 cucumber
  • 250 g Greek Yoghurt
  • 1/2 Clove Garlic
  • 1/2 teaspoon Salt
  • 2 teaspoons Red Wine Vinegar
  • 1 tablespoon fresh mint
  • Pita Bread

1. Cut your meat into bite size pieces. Marinade your meat in the olive oil, lemon, herbs and salt for 1 hour at least. Thread onto skewers. 2. Whilst the meat is marinading, griddle your peppers on a very hot BBQ/griddle pan/grill, whole, with no oil, turning them regularly. When they are blackened and juicy, take them off. Remove the seeds and stalk and slice into long pieces. When cool, top with feta, oil and lemon. Season a little. 3. Add your skewers to a very hot griddle. Let them cook on one side for at least 6/7 minutes, to get some good colour on them. Turn them to cook on all sides. Give them about 12 minutes in total. Let them rest for 10 minutes. 4. Make the tzatziki by grating the cucumber and squeezing out the excess water using a clean tea towel - you must do this or it will be very watery. Add the yoghurt, garlic, oil, mint and vinegar/lemon juice. Season well. 5. Toast or griddle your pittas and serve together, letting everyone make their own pitta combos!


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Header for the blog of Rachel Brady.
Picture of Rachel Brady.

Hi! I’m Rachel Brady and I am a family food blogger. My blog, Well Worn Whisk, is all about helping mums (and dads) cook delicious meals from scratch for their family - without too much stress, faff or bother. My recipes are really quick (or really slow but quick to prepare), wholesome, diverse and hopefully delicious.

Learn more about Rachel on her blog.