Sriracha Lamb Souvlaki - Primula
 
Serves: 4

Sriracha Lamb Souvlaki

Souvlaki is a popular street food in Greece – take one bite and you’ll know why! Serve with Primula Hot Cheese ‘n’ Sriracha and a fluffy pitta bread and you’ll be in food heaven!
What you need
What you need
Primula Cheese ‘n’ Sriracha
  • For the marinade:
  • 2 cloves garlic
  • 2 teaspoons sea salt
  • 4 tablespoons olive oil
  • Zest and juice of 1 lemon
  • 500g lean lamb, cut into chunks
  • For the salad:
  • ½ cucumber, peeled, halved, seeds removed and cut into thick slices
  • 4 salad tomatoes on the vine, cut into large chunks
  • Black pitted olives
  • Dill, if liked
  • 4 pitta breads, to serve
  • 140g Primula Hot Cheese ‘n’ Sriracha
  • Juice 1 lemon
  • Rocket leaves, to serve if liked
How you do it
How you do it
  • Chop the garlic finely, add the sea salt and mix together with the blade of the knife to make a paste. Spoon into a bowl large enough to contain the lamb and stir in the olive oil with the lemon zest and juice. Mix well to combine.
  • Add the lamb to the marinade, tossing to coat with the marinade. Cover and refrigerate for at least 2 hours.
  • Meanwhile prepare the salad by combining all the ingredients in a bowl.
  • Soak 8 bamboo skewers in cold water, to prevent them from burning during cooking. Then thread the marinated lamb onto the skewers. Cook under a moderately hot grill for 2-3 minutes on each side until nicely browned.
  • Heat the pitta breads according to pack instructions and serve the 2 lamb kebabs on each pitta per person.
  • Mix Primula Hot Cheese ‘n’ Sriracha with a little lemon juice and spoon over the lamb.
  • Sprinkle over rocket leaves if liked, and serve with cucumber and tomato salad.
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