Lamb Souvlakis

Name: Lamb Souvlakis
Ingredients: 1 grated and drained of excess liquid Lebanese cucumbers; 2 cups plain Greek yoghurt; 0.5 juiced lemon juice; 3 tbsp, finely chopped parsley; 2 minced garlic cloves; 1 tbsp paprika; 0.25 cup extra virgin olive oil; 0.5 tsp, each salt and black pepper; 2 kg lamb shoulder (slits); 2 tbsp olive oil; 0.25 cup lemon juice; 6 whole garlic cloves; 6 sprigs rosemary; salt (and pepper); 2 tbsp oregano; 1 tbsp paprika; 2 tbsp thyme; 1 tbsp olive oil; flatbreads / wraps / pita bread; lettuce; tomato slices; red onion, sliced; cucumber, sliced

Ingredients

Yoghurt Sauce

Marinade

To serve

Directions

1
Rub the lamb with the olive oil, salt, pepper and spices. Use a sharp knife to make small incisions in the lamb. Stuff bits of rosemary and garlic cloves into the holes
2
Cover with lid or with a double layer of foil. Place in the oven, and set to 180°C or 160°C fan. Roast, covered with the foil, for 3 hours or until pull apart tender
3
Serve with tzatziki, flatbreads lettuce, red onion and tomato slices

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