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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.

An evening with Tony Bilson at Peppers Manor House

An evening with Tony Bilson in the Southern Highlands

13-14 September: Celebrate the Southern Highlands Food and Wine Festival at Peppers Manor House, with celebrity chef Tony Bilson with Executive Chef Daniel James, as they prepare six amazing dishes made with fresh local produce and matched with the Southern Highlands best wines.

© Mantra Group 2013