- Starting with the souvlaki: wash and dry the lamb, then cut it into 2cm cubes. Finely chop the onion, garlic and herbs. Put the meat in a bowl with the rest of the ingredients and mix well. Cover and let marinate in the fridge for at least an hour (up to 24h). Preheat the grill to a medium-high heat. Thread the marinated meat onto the soaked wooden skewers, leaving some space between each piece. Grill them, on each side, for about 12-15 minutes until the meat is well done and brown.
- For the vegetables and feta skewers: thoroughly wash the vegetables. Use a peeler to cut the courgettes into fine strips. Cut the feta into bite-sized pieces. Wrap each feta piece with a slice of courgette. Thread them alternatively with the tomatoes onto the soaked skewers. Brush them with olive oil and season with the pepper and marjoram. Cook them on the grill for 5-10 minutes until they are nicely coloured.
- And finally, to prepare the tzatziki: start by washing the cucumber and grate it finely. Finely chop the garlic cloves. Mix all the ingredients in a bowl and season to taste.
- Enjoy the skewers with tzatziki and pita breads.
INGREDIENTS
For the souvlaki:
500g of lamb fillets
2 garlic cloves
1 onion
1 tbsp of lemon juice
2 sprigs of oregano
2 sprigs of rosemary
4 tbsp of olive oil
Salt
Pepper
4 wooden skewers
For the vegetable feta skewers:
2 courgettes
200g cherry tomatoes
1 pack of ISLOS feta
3 tbsp of olive oil
1 tsp of marjoram
Pepper
4 wooden skewers
For the tzatziki:
400g of Greek yoghurt
½ cucumber
2 garlic cloves
2 tbsp of olive oil
1 tbsp of lemon juice
Dill
PRODUCT
500g of lamb fillets
2 garlic cloves
1 onion
1 tbsp of lemon juice
2 sprigs of oregano
2 sprigs of rosemary
4 tbsp of olive oil
Salt
Pepper
4 wooden skewers
For the vegetable feta skewers:
2 courgettes
200g cherry tomatoes
1 pack of ISLOS feta
3 tbsp of olive oil
1 tsp of marjoram
Pepper
4 wooden skewers
For the tzatziki:
400g of Greek yoghurt
½ cucumber
2 garlic cloves
2 tbsp of olive oil
1 tbsp of lemon juice
Dill
PRODUCT
View Method
Recipe Method
- Starting with the souvlaki: wash and dry the lamb, then cut it into 2cm cubes. Finely chop the onion, garlic and herbs. Put the meat in a bowl with the rest of the ingredients and mix well. Cover and let marinate in the fridge for at least an hour (up to 24h). Preheat the grill to a medium-high heat. Thread the marinated meat onto the soaked wooden skewers, leaving some space between each piece. Grill them, on each side, for about 12-15 minutes until the meat is well done and brown.
- For the vegetables and feta skewers: thoroughly wash the vegetables. Use a peeler to cut the courgettes into fine strips. Cut the feta into bite-sized pieces. Wrap each feta piece with a slice of courgette. Thread them alternatively with the tomatoes onto the soaked skewers. Brush them with olive oil and season with the pepper and marjoram. Cook them on the grill for 5-10 minutes until they are nicely coloured.
- And finally, to prepare the tzatziki: start by washing the cucumber and grate it finely. Finely chop the garlic cloves. Mix all the ingredients in a bowl and season to taste.
- Enjoy the skewers with tzatziki and pita breads.
