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Lamb Souvlaki Wraps

Ingredients

  • 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

Method

  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.

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BROUGHT TO YOU BY A PEPPERS CHEF

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

 
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Peppers Beach Club

Tastings at the Top 2013

22-24 June 2013: Join us at Peppers Cradle Mountain Lodge, one of Tasmania’s iconic wilderness experiences, as we celebrate the 19th year of Tasmania’s premier culinary event.

© Mantra Group 2013