Ingredients:

For the Meat:
1 kg Australian Lamb Shoulder cut into
3cm cubes
4 tbsp Olive oil
Juice of 1 lemon
2 Garlic cloves, minced
1 tbsp Cumin
2 tbsp Dried oregano
1 tsp Salt
½ tsp Freshly ground pepper

For the Tzatziki sauce:
1 large Cucumber, grated and drained
2 Garlic cloves, minced
¼ cup Extra virgin olive oil
500g Greek yogurt
2 tbsp Dried oregano
1-2 tbsp Fresh lemon juice
½ tsp Salt

To serve to your taste:
4 Pita breads
1 Tomato, sliced
1 Red onion, sliced
Olive oil
Dried oregano
Salt and freshly ground pepper

Method:

● Mix all ingredients for the meat and place in a airtight
container, allow to marinate in the fridge for minimum
4 hours to overnight.
● Make the tzatziki sauce by mixing the garlic and
blend with olive oil until combined.
● Grate the cucumber and drain by placing in
cheesecloth and squeeze, in order to get rid of the
excess water.
● In a bowl, add the cucumber, the blended garlic and
oil, the yogurt, a pinch of salt and blend, until the
ingredients are combined. Store the tzatziki sauce in
the fridge and always serve cold
● Remove the marinated lamb from fridge atleast
30min before grilling.
● Heat your grill to a medium high heat.
● Thread the meat onto the skewers.
● Grill the skewers appx 4-5 minutes each side flipping
as needed. They are done once there is nice charring
to the meat. Cook longer for well done. Remove the
meat from the skewers and build your pita as you like,
add the tzatziki sauce on top and enjoy!

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