Monday, 23 March 2015

Lamb and Halloumi Kebabs served with shredded Tzatziki


I really fancied some Tzatziki one evening last week - I'm not sure why, but I just kept thinking of those cooling cucumber & yogurt flavours and knew I would have to make it for my supper.

However, I couldn't just sit down to a large bowl of the stuff, I did need to have something else with it .......

I had some halloumi left over and I knew I had some cubes of lamb in the freezer - so a few kebabs and a little pitta bread seemed like a good idea.....

Recipe - serves 2

for the kebabs

300g diced lean lamb
4 tablespoons natural yogurt
1 cloves garlic
1 teaspoon coriander seeds
2 teaspoons smokey paprika
2 teaspoons ground cumin
salt & pepper
1 block of halloumi cut into cubes

For Tzatziki
1 cucumber
couple spring onions
4 tablespoons natural yogurt
juice or half a lemon or a whole lime
salt & pepper

couple of pitta bread per person


Pop your spices and the peeled garlic in a pestle, or mini electric grinder, and pound into a paste. Add the yogurt and combine it all together to form the marinade...


Cover and set your marinade to one side (in the fridge) whilst you prepare your lamb...


Check over the lamb - removing any sinew, fat or bits of bone - and cut into bite size chunks......


Combine the lamb and the marinade, cover and place back into the the fridge, for the flavours to develop, whilst you prepare the tzatziki.....


Using a either a veg shredder or a large size grater, cut the cucumber into long strips - I used the shredder I have to make courgette noodles, watch your fingers it's very sharp - I never come away unscathed from this thing!!!


Once the cucumber is prepared, place into a sieve to drain out excess liquid, give it a gentle squeeze with your hands to speed this up if time is of the essence.....


Whilst the cucumber is draining, shred your spring onions to a similar size and width to the cucumber...


Place the cucumber, spring onions, yogurt, lemon or lime juice, salt and pepper into a bowl and combine - cover and place in the fridge until needed.


Now thread your lamb & halloumi onto skewers and cook.

You can either cook these on a griddle or under a grill - either way works well. I cook mine in a heavy based, non-stick pan, with a little olive oil.

Cook each skewer, on a high heat, for about 4-5 minutes on each side - until the lamb is cooked through but still juicy and succulent....


Serve whilst they are piping hot with warmed pitta bread and the tzatziki.


Have a great start to your week....

Lizx
 Lamb Kebabs