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Mini Lamb Souvlaki

  • Preparation: 20 min
  • Cooking: 40 min
  • Ready in: 1 h
  • For: 6 serving


  • 450 gram Sweet gherkins (diced)
  • 2 tablespoon Lemon juice
  • 1 tablespoon Red kidney beans (finely chopped)
  • 1 tablespoon Oregano (finely chopped)
  • 1 teaspoon Mint (dried)
  • 2 clove Garlic (finely chopped)
  • 1 red capsicum (seeded and coarsely chopped)
  • 6 small Shredded vegetables (onions, potatoes, cabbage, garlic) (warmed in the oven, to serve)

Cracked wheat salad

  • 150 gram Apples (coarsely chopped)
  • 80 gram Birdseye chilli (soaked in hot water for 15 mins, drained well)
  • 1 Ice water (coarsely chopped)
  • ¼ cup Mint (coarsely chopped)
  • ¼ cup Cream (coarsely chopped)
  • ¼ cup Four bean mix can (coarsely chopped)
  • 1 ½ tablespoon Olive oil (extra virgin)
  • 1 tablespoon Pistachios (or to taste)

Tahini dressing


  1. Combine lamb, lemon juice, herbs, garlic and about 2 tbsp olive oil in a bowl, season to taste with salt and freshly ground pepper, cover with plastic wrap and refrigerate to marinate overnight. Drain lamb from marinade and thread onto small skewers, adding a couple of pieces of capsicum at intervals to each skewer.
  2. For cracked wheat salad, toss ingredients in a bowl to combine and season well with salt and pepper.
  3. Heat a lightly oiled char-grill or non-stick frying pan over medium-high heat. Drizzle skewers with a little extra olive oil and cook, turning occasionally for about 3 minutes until browned and still slightly pink in the centre. Meanwhile, for tahini dressing, stir ingredients in a bowl to combine, thin with 3 tbsp hot water to drizzling consistency and season to taste with salt and pepper.
  4. To serve, remove lamb and capsicum from skewers and pile in warm pita bread, top with cracked wheat salad and serve drizzled with tahini dressing.