Lamb souvlaki with caper and pistachio tzatziki

all details

According to Greek-Australian chef David Tsirekas, the pre-Christian Greeks also did their share of wrapping and rolling. The earliest references are found in the works of renowned 350 BC foodie Archestratus. "The ancient Greeks used to wrap fish and cheese, a soft white curd, in fig leaves."

Lamb souvlaki with caper and pistachio tzatziki
Photo: Edwina Pickles

Ingredients

  • 1.5kg lamb tenderloin fillets, trimmed and cut into even 3cm cubes
  • 2 tbsp paprika
  • 1 tbsp dried oregano
  • 4 tbsp crushed garlic
  • 150ml white wine
  • 650ml extra virgin olive oil
  • 1 packet wooden skewers, soaked for about one hour
  • 3 lebanese cucumbers
  • 500g tub thick continental yoghurt
  • 100g brined capers, drained
  • 100g shelled pistachios
  • 4 lemons
  • 1 packet Greek pita bread
  • 1 bunch parsley
  • 4 zucchini
  • 2 capsicum

Method

Tsirekas is a fan of souvlaki wraps, but he also likes to put vanilla and sesame-marinated, twice-cooked pork belly with Greek sour cherries and mustard inside a Vietnamese rice paper wrap. "My kind of fusion thing," he jokes.

Mix the lamb pieces with half the paprika, oregano and garlic, wine and 200ml olive oil. Season and place six pieces on each drained skewer. Place in fridge for about two hours.

To make the tzatziki, peel cucumber, halve lengthways and remove seeds. Grate cucumber into sieve and squeeze out water. Mix with the yoghurt, 300ml olive oil and 2 tbsp garlic. Season. Pulse capers and pistachios and add to mixture. Combine well and refrigerate.

Combine remaining olive oil, paprika, oregano, garlic, wine and juice of two lemons to make basting marinade. Oil barbecue grill lightly and place lamb skewers on the heat. Baste with oil and season lightly.

Cook for about 3-4 minutes on each side. When grilled, baste again and drizzle with the juice of remaining lemons. Toast each pita slice briefly over the grill and serve spread with tzatziki, parsley, chargrilled zucchini and capsicum strips.

Rate this recipe

Rate this recipe:

Use [left] and [right] keys to rate, [enter] to submit, [esc] to cancel.

Rate this recipe with 0.5 a star Rate this recipe with 1 star Rate this recipe with 1.5 stars Rate this recipe with 2 stars Rate this recipe with 2.5 stars Rate this recipe with 3 stars Rate this recipe with 3.5 stars Rate this recipe with 4 stars Rate this recipe with 4.5 stars Rate this recipe with 5 stars

Write a review

Thanks for voting!

Write a review

  • Main Ingredients - Lamb
  • Course - Lunch

Reviews

Be the first to write a review.

Write a review

You are logged in as [Logout]

All information entered below may be published.

Error: Please enter your screen name.

Error: Your Screen Name must be less than 255 characters.

Error: Your Location must be less than 255 characters.

Error: Please select a rating.

Error: Please enter your review.

Error: Your Message must be less than 300 words.

Post to

You need to have read and accepted the Conditions of Use.

Thank you

Your review has been submitted for approval.

Reviews are moderated and are generally published if they are on-topic and not abusive.

Most popular recipes

Promotions

Cook discussions

Cook discussions

Cook discussions

Cook discussions

Cook discussions