Lamb souvlaki

Serves

Prep Time

Cook Time

Ingredients

600 g lean lamb leg steak

1 tbsp olive oil

1 tbsp dried oregano

2 tbsp lemon juice

4 tbsp low fat Greek style natural yoghurt

lemon wedges to serve

Cut lamb into 2.5cm cubes. Toss lamb cubes in a bowl with olive oil and dried oregano. Soak 8 bamboo skewers in cold water for about 10 minutes before using.
Thread the lamb onto the skewers. Preheat the barbecue char-grill plate to hot before adding the lamb skewers.
Let the lamb skewers cook on one side until moisture appears before you turn. Cook for 3-4 minutes on each side. Drizzle with the lemon juice in the last minute of cooking.
Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
Serve with the yoghurt and lemon wedges.

Replace the lamb leg steaks with lean round or topside steaks with lamb fillet/tenderloin, lamb eye of shortloin/backstrap if you like.