Lamb Skewers With Tzatziki

Lamb Skewers With Tzatziki



  • 3 lemons, juiced
  • 1 tablespoon dried Greek oregano leaves (see note)
  • 1/2 teaspoon white pepper
  • 1.6kg lamb (rump or leg), diced into 3cm cubes
  • 1 small lemon, juiced, to serve


  • 1 large green ridge cucumber
  • 2 cups thick, plain yoghurt
  • 1 garlic clove, crushed


Combine 1/2 cup lemon juice, oregano, and pepper in a large ceramic dish. Add lamb and turn to coat. Cover and refrigerate for 4 hours, stirring every 30 minutes, to marinate.
Make tzatziki: Peel and halve cucumber lengthways. Scrape seeds from centre and discard. Grate cucumber. Place in a sieve. Cover and stand over a bowl for 30 minutes to drain. Combine cucumber, yoghurt, garlic and 1/2 teaspoon salt in a bowl. Cover. Refrigerate until ready to serve.
Drain lamb, reserving marinade. Thread 4 pieces lamb onto each skewer.
Preheat a barbecue plate on medium-high heat. Lightly grease barbecue plate. Cook skewers, turning and basting with marinade, for 8 to 10 minutes for medium or until cooked to your liking. Place skewers on a platter. Sprinkle with 1/4 teaspoon salt and drizzle with 1 1/2 tablespoons lemon juice. Serve lamb skewers with tzatziki and Greek salad

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