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Lamb Souvlaki, Tzatziki sauce https://www.metro.ca/userfiles/image/recipes/Souvlaki-agneau-sauce-tzatziki-2866.jpg PT20M PT12M PT2H32M
Preheat BBQ Soak 4 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking. Trim lamb cubes, removing all excess fat. Prepare marinade by mixing together lemon juice and zest, onion, garlic, herbs, oil and pepper. Thread lamb cubes on skewers, place in marinade and marinate for at least two hours, refrigerated. Grill at a high temperature on the BBQ for 2 to 3 minutes per side, adding salt and pepper. For the sauce, drain the yogurt through a cheese cloth for 2 hours to give it a firmer consistency. Finely chop the cucumber, press firmly to extirpate as much liquid as possible. Mix together drained yogurt, cucumber, garlic, mint and salt to taste. Serve the sauce in a small ramekin beside the souvlakis.
4
1 lb leg of lamb 1 in. (2.5 cm) cubes 2 lemons (juice and zest) 1 onion finely chopped 4 cloves of garlic finely chopped 2 bay leaves 2 Tbsp. (30 mL) fresh oregano, chopped 1 Tbsp. (15 mL) fresh mint, chopped 3 Tbsp. (45 mL) extra virgin olive oil Salt and pepper to taste
Lamb Souvlaki, Tzatziki sauce

Lamb Souvlaki, Tzatziki sauce

Rate this recipe
2 Votes
  • Gluten-free
4
servings
0:20
Preparation
0:12
COOKING
2:32
TOTAL TIME

Imprimer ma sélection
Imprimer ma sélection

Ingredients

  • 1 lb
    leg of lamb 1 in. (2.5 cm) cubes
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  • 2
    lemons (juice and zest)
  • 1
    onion finely chopped
  • 4
    cloves of garlic finely chopped
  • 2
    bay leaves
  • 2 Tbsp.
    (30 mL)
    fresh oregano, chopped
  • 1 Tbsp.
    (15 mL)
    fresh mint, chopped
  • 3 Tbsp.
    (45 mL)
    extra virgin olive oil
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  • Salt and pepper to taste
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  • sauce:

  • 2 cups
    (500 mL)
    plain yogurt (Mediterranean style)
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    SAVE UP TO $2.66
    ACTIVIA OR OÏKOS YOGURT

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    SIMPLY REFRIGERATED JUICE OR GOLD PEAK ICED TEA

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    2 for $9.00

    1.75 L SELECTED VARIETIES OR 4.99 EA.

    YOPLAIT SOURCE 16 X 100 g or LIBERTÉ GREEK YOGURT 750 g

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    SELECTED VARIETIES

    IÖGO YOGURT TUBS OR NANO DRINKABLE YOGURT

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    ASTRO YOGURT 12 X 100 g, 500 g BLACK DIAMOND CHEESE SLICES 450 g CHEESTRINGS 168 g or BEATRICE CHOCOLATE MILK 3 L

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  • 1
    English cucumber peeled and seeded
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  • 2
    cloves of garlic, finely chopped
  • 2 Tbsp.
    (30 mL)
    fresh mint, chopped

  • Salt to taste
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    WINDSOR SEA SALT

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    SELECTED SIZES SELECTED VARIETIES

Imprimer ma sélection

Preparation

Preheat BBQ

Soak 4 wooden skewers in water for at least 30 minutes to prevent them from burning during cooking.

Trim lamb cubes, removing all excess fat.

Prepare marinade by mixing together lemon juice and zest, onion, garlic, herbs, oil and pepper.

Thread lamb cubes on skewers, place in marinade and marinate for at least two hours, refrigerated.

Grill at a high temperature on the BBQ for 2 to 3 minutes per side, adding salt and pepper.

For the sauce, drain the yogurt through a cheese cloth for 2 hours to give it a firmer consistency.

Finely chop the cucumber, press firmly to extirpate as much liquid as possible.

Mix together drained yogurt, cucumber, garlic, mint and salt to taste.

Serve the sauce in a small ramekin beside the souvlakis.

Source : Metro

Legal Notice

Gluten-free recipes

Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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