BBQ Scotch Lamb & Tzatziki Pitta

5 from 1 vote

For this easy BBQ recipe, locally reared Scotch lamb shoulder is marinated in warming spices before being grilled on skewers on the BBQ. Serve with a cooling tzatziki, salad and pitta bread.

Prep Time10

Cook Time15

Course: Main Course

Cuisine: Middle Eastern

Servings: people

Calories: 343kcal

Author: Elizabeth

Equipment

portable BBQ
charcoal bag
bamboo skewers
camping plates/bowls

Ingredients

for the lamb & marinade

600 grams lamb shoulder shoulder, cubed
1 orange juice only
1 lime juice only
30 ml dark soy sauce
1 dried red chillies crumbled
2 tsp whole cumin seeds toasted and ground
1 tsp garlic powder
1/2 tsp ground ginger
1 tsp freshly ground black pepper

for the tzatziki

1/3 cucumber peeled & deseeded
1 handful fresh mint leaves finely chopped
120 grams plain natural yoghurt

to serve

4 pitta bread
green salad leaves
red onion thinly sliced
1 lemon cut into wedges

Instructions

for the marinated lamb skewers

Squeeze the juice from 1 orange and 1 lime onto 600 grams lamb shoulder, cubed.
Add 30 ml dark soy sauce.
Sprinkle over 1 dried red chillies, 2 tsp whole cumin seeds, 1 tsp garlic powder, 1/2 tsp ground ginger1 tsp freshly ground black pepper and stir to combine.
Leave to marinate for at least 10 minutes.
Thread the marinaded lamb onto your BBQ skewers.
Barbecue for 15 minutes, turning occasionally.

for the tzatziki

Peel 1/3 cucumber, remove the seeds and finely dice the flesh.
Finely chop 1 handful fresh mint leaves and add to a serving bowl along with the cucumber.
Spoon in 120 grams plain natural yoghurt and stir to combine.

to serve

Lightly grill 4 pitta bread, if desired, and serve the lamb with sliced red onion, green salad leaves and the tzatziki and wedges of 1 lemon.

Video

Nutrition