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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
4 2 5 3
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

Ingredients

Imprimer ma sélection
  • 1 lb
    leg of lamb 1 in. (2.5 cm) cubes
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  • 2
    lemons (juice and zest)
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    3 lb PRODUCT OF ARGENTINA OR SOUTH AFRICA


  • 1
    onion finely chopped
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  • 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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    BERTOLLI OLIVE OIL

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    $5.99 ea.

    500 ml SELECTED VARIETIES



  • Salt and pepper to taste
  • sauce:


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  • 2 cups
    (500 mL)
    plain yogurt (Mediterranean style)
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    SAVE $2.58 ON 2
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    NATREL FINE-FILTERED MILK 1 L OR IÖGO YOGOURT 500 G, 650 G

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  • 1
    English cucumber peeled and seeded
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    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

    GRAPE TOMATOES 283 G, PRODUCT OF CANADA OR MEXICO MINI CUCUMBERS 397 G, PRODUCT OF ONTARIO, CANADA NO. 1 GRADE MINI SWEET PEPPERS 227 G, PRODUCT OF ONTARIO OR MEXICO JUMBO BROCCOLI PRODUCT OF U.S.A.

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  • 2
    cloves of garlic, finely chopped
  • 2 Tbsp.
    (30 mL)
    fresh mint, chopped

  • Salt to taste
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

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