Lamb skewers with peas and tzatziki recipe

193 ratings Rate
  • Serves 4
  • 30mins to prepare and 10mins to cook
  • 900 calories / serving
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Get stuck into these delectable Greek lamb skewers at your next barbecue. They're marinated in light herbs and lemon, serve with a cool and refreshing tzatziki for a flavoursome, meaty starter or light main.

In a medium sized bowl marinade the lamb with the thyme, lemon and olive oil, season with salt and pepper and set aside.

In a food processor blend the cooked peas, parsley, lemon juice and olive oil for 30 seconds, remove and season with salt and pepper and then set aside.

In a small bowl, mix together the Greek yogurt, cucumber and mint and then season with salt and pepper and then set aside.

Preheat a griddle pan. Then divide the lamb between 4 skewers and place on the griddle for 3 minutes each side. The lamb should be slightly pink in the middle.

When the lamb is cooked, divide between 4 plates and serve with the crushed peas, tzatziki, warm pitta and lemon wedges. Sprinkle with the chopped chilli and serve.

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.

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  • Ingredients

  • For the lamb

  • 800g (1 1/2 lb) diced leg of lamb
  • small bunch of thyme chopped
  • 1 lemon zested and juiced
  • 2tbsp olive oil
  • salt
  • pepper
  • 200g frozen peas
  • small bunch of parsley chopped
  • half lemon, juiced
  • 2tbsp extra virgin olive oil
  • salt
  • pepper
  • 150g (5oz) Greek yogurt
  • half a cucumber deseeded and finely chopped
  • small bunch of mint, shredded
  • salt
  • pepper
  • To serve

  • 4 warmed pitta breads
  • 1 lemon cut into 4 wedges
  • 1 red chilli deseeded and finely chopped
  • Energy 3755kj 900kcal 45%
  • Fat 53g 76%
  • Saturates 22g 110%
  • Sugars 7g 8%
  • Salt 1.5g 25%

of the reference intake
Carbohydrate 60.4g Protein 49.8g Fibre 6.1g


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