Lamb Souvlaki with Zesty Delamere Dairy Goats’ Yogurt Dip

  • Servings: 4

What you'll need

  • 2 tbsp extra-virgin olive oil
  • 1 tbsp chopped fresh garlic
  • 1 1/2 tsp oregano
  • 3/4 tsp freshly ground black pepper
  • 3/8 tsp salt
  • 3/4 lb lamb, cut from the leg into 12 equal-sized cubes
  • 2 yellow bell peppers, cored and cut into 1-inch strips
  • 1 red onion, cut into 8 pieces
  • 16 cherry tomatoes
  • Vegetable oil
  • 4 pitta breads

Delamere Garlicky Yogurt Sauce

How to make it...

  1. To make the souvlaki marinade, mix the olive oil, garlic, oregano, black pepper and salt and set aside.
  2. Thread the lamb, bell peppers, onion and tomatoes among 8 skewers.
  3. Place the skewers in a large shallow pan with marinade. Cover and refrigerate for at least 3 hours, rotating skewers once.
  4. Grill or BBQ the skewers for 5-8 minutes until the lamb is medium rare and lightly charred. Rotate to cook evenly.
  5. Grill or toast the pitta breads.
  6. For the yogurt sauce, puree the cucumbers and a pinch of salt in a food processor. Push the pureed cucumbers through a fine mesh sieve. Keep the juice and discard the pulp. Whisk cucumber and lemon juices in a bowl with yogurt.
  7. Mix in the garlic and season with salt and pepper
  8. Serve with pittas and skewers.