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Lamb Souvlaki Wraps


  • 1kg lamb mince
  • 200g feta
  • 1 onion finely chopped
  • 1 clove garlic finely chopped
  • 1 cup full, flat-leaf parsley and mint leaves, finely chopped
  • 1 teaspoon cumin
  • Horseradish tzatziki
  • Lebanese bread
  • Flat-leaf parsley
  • Baby cos lettuce
  • ½ a red onion sliced


  1. Combine all ingredients together in a large stainless steel bowl.
  2. Season with sea salt and freshly milled ground white pepper.
  3. Cover and chill for half an hour.
  4. Soak wooden skewers for 1 hour.
  5. Portion mince in 100gms and roll into a log and skewer with wooden skewers.
  6. Place onto flat grill and turn every 1 minute.
  7. Take Lebanese bread and place onto a warm plate. Add picked cos lettuce, sliced red onions and a spoon full of tzatziki dip.
  8. Once the souvlaki has cooked, place onto bread and serve.



Courtesy of Gregory Devine, Executive Chef at Tides Restaurant & Bar, Peppers Airlie Beach.
Read more about Tides Restaurant & Bar.

Peppers Parehua 

Wine Wars: Ata Rangi vs. Wirra Wirra

26 April 2014: The Pavilion Restaurant at Peppers Parehua, Martinbourgh and Nick Stock, one of Australia’s most prolific wine commentators, invites you to a gourmet experience featuring the best in local and regional artisan food and wine.

© Mantra Group 2013