Romantic Night's Lamb Souvlaki
- Eggs
- Milk
- Gluten
- Wheat
- May contain traces of allergens
Sometimes the most romantic dishes are the simple ones, and this light summery souvlaki is a fine example – grilled on the BBQ, thrown in the middle of the table for everyone (or just two) to enjoy; embrace the Greek culture and dig in – Buon Appetito!
Ingredients
300 g
lamb mince
1
red onion
½ tsp
Mild Moroccan Spice Blend
1 tub
yoghurt
(Contains: Milk;)
1 clove
garlic
¼ tsp
smoked paprika
1 tbs
parsley
2
Lebanese bread
(Contains: Gluten, Wheat;)
1 head
cos lettuce
1
tomato
Not included in your delivery
1
egg
(Contains: Eggs;)
1 tbs
hot water
salt
pepper
Utensils
Cooking Steps
Gently whisk the egg. Finely dice the onion. Peel and crush the garlic clove and chop the parsley. Tore the cos lettuce and dice the tomato. Combine the lamb, half of the onion, Moroccan spice, and egg in a bowl. Season with salt and pepper. Roll tablespoonfuls of the mixture into long balls. Transfer to a lined tray. Cover with plastic wrap. Place in the fridge for 20 minutes to set.
To make the garlic sauce mix the yoghurt, peeled and crushed garlic, smoked paprika, chopped parsley and hot water together. Set aside for later.
Preheat a barbeque or grill plate to a medium heat. Cook the lamb kebabs for about 3 minutes on each side, or until browned and cooked through. Meanwhile grill the Lebanese bread on both sides to warm through. Tip: You can wrap your Lebanese bread in a damp paper towel or tea towel and microwave for 10 seconds, this will make the bread soft and warm. Best of all, it will make your kitchen smell amazing!
Layer the torn lettuce, remaining onion, and some diced tomato on the Lebanese bread. Top each with the lamb and drizzle with garlic sauce.
