1red capsicum, bell pepper, cut into 1 1/2 inch pieces
8 - 10wooden(or metal) skewers
Sea Salt and ground pepper
Additional
4small pita bread, halved (or 8 small Tortillas)
1tablespoonolive oil
sprinkle of salt
Garlic Yogurt Sauce: *See Notes
1/2cucumber, finely grated
1clovegarlic, crushed
1/2teaspoondried dill
1cupfat free Greek Yogurt
Drizzle of lemon juice
Sea salt to taste
Greek Side Salad:
1cupCherry Tomatoes
1red onion, thinly sliced
1cucumber, sliced
2tablespoonsKalamata olives, pitted and sliced
100g| 3 1/2oz Feta cheese, reduced fat
1tablespoonolive oil
1teaspoonred wine vinegar(adjust to your tastes)
1/2teaspoondried oregano
Sea salt to taste
Instructions
For the Souvlaki:
Combine the oil together with the herbs and spices, garlic and lemon juice; whisk well Mix the lamb through to coat evenly. Cover with wrap and refrigerate for 2-4 hours (or over night for a deeper flavour).
Soak wooden skewers in water for 30 minutes (to prevent burning). Assemble the skewers alternating with 1 piece of onion, 1 piece of capsicum, and 1 piece of lamb. Repeat until all skewers are full. Sprinkle salt over the skewered lamb.
Heat a skillet/frying pan, griddle pan or barbecue, and cook the lamb for 15 - 20 minutes; turning once throughout cooking time until browned and crispy on both sides and cooked to your liking.
For the bread:
Heat a separate Grill pan on low-medium heat; brush with oil and place bread (two at a time) onto pan; flipping once until heated through.
Garlic Yogurt Dip:
Combine all ingredients together and mix until combined. Squeeze over some lemon juice (about 1/2 teaspoon or more) and set aside.
Salad:
Combine all ingredients into a bowl and mix them through until well combined.
Notes
*Garlic Yogurt Dip per Skewer: 18 Calories; 0g Fat; 1.5g Carbs; 2.8g Protein