Souvlaki with tzatziki and pitta

An easy and tasty everyday dinner are these tasty greek lamb scewers with tzatziki, a simple sallad and toasted pittas. The meat doesn’t need to mariande for more than 20 minutes, so it is easily done when you get home from work, or why not put the meat in the marinade in the morning and it’s all ready to get cooking when you get home from work?!

Use a very hot pan

The tzatziki


Souvlaki, serves 2

400 g lamb

oilve oil

soy sauce

1/2 lemon, juice from

2 cloves garlic, pressed

3-4 tsp oregano


black pepper 

Cut the fat off the meat and cut it into cubes. Put the meat in a bowl and pour the ingredients for the marinade over it (more oil than soy), stir, cover with cling film and put in the fridge for at least 20 minutes.

Put the meat onto scewers and fry in olive oil in a very hot pan until the meat is cooked through and they have a lovely colour. It would work even better on a grill pan or on the barbecue.

Tzatziki, serves 2

300 ml strained greek yoghurt

5 cm cucumber

2 small or 1 large cloves of garlic


white pepper

Pour the yoghurt into a bowl. Grate the cucumber coarsely, and squeeze it to drain from water. Add the drained cucumber to the yoghurt, add the pressed garlic, salt and pepper. The garlic flavour will become stronger after a while, so leave it for 10 minutes or so until you taste it and add more garlic if needed. Pour over a little olive oil before serving.

I made a simple salad of cucumber cubes, thin slices of red onions, olive oil and lemon juice to serve with this, but make any salad you like and maybe add some feta. Serve with toasted pitta bread.

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