Lamb souvlaki with bulgar, tomato and feta salad

Ingredients

Serves (1) Serves (2) Serves (4) — default Serves (6) Serves (8) Serves (10)

Units: Metric Imperial (US)

Measurements explained

• 8 wooden skewers
  
• 500g lean lamb leg steak, fat trimmed, cut into 2cm pieces
  
• 1 teaspoon dried oregano
  
• 1 tablespoon olive oil
  
• 2 small courgettezucchiniXszucchini, summer squashX, cut into 1cm-thick rounds
  
• ¾ cup bulgar
  
• 4 spring onions, thinly sliced
  
• 3 large tomatoes, deseeded, diced
  
• 1 telegraph cucumber, diced
  
• ½ cup chopped fresh flat-leaf parsley
  
• 50g feta, crumbled
  
• 1 tablespoon lemon juice
  
• cracked black pepper
  
• ⅓ cup reduced-fat Greek-style yoghurt, to serve

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Instructions

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1. Soak the skewers in water for 10 minutes, to prevent burning.
2. In a medium bowl, combine the lamb pieces, dried oregano and 2 teaspoons of the olive oil. Thread the lamb and courgette rounds onto the wooden skewers.
3. In a large heat-proof bowl, place bulgar, cover with boiling water and set aside to soak for 4 minutes. Drain, pressing the bulgar with the back of a spoon to remove any excess water.
4. In a large bowl, combine spring onions, tomato, cucumber, parsley, feta, lemon juice, remaining olive oil and bulgar. Season with black pepper.
5. Heat a chargrill pan or barbecue hotplate to medium-high. Cook skewers, turning, for 5–6 minutes, or until cooked to your liking. Transfer skewers to a plate, cover with foil and set aside to rest for 3 minutes.
6. Serve the skewers with bulgar salad and a dollop of yoghurt.

Variations

Make it gluten free: Use gluten-free couscous instead of bulgar, and check Greek-style yoghurt is gluten free.

Nutrition info (per serve)

Calories 377 cal

Kilojoules 1580 kJ

Total fat 14 g

Saturated fat 5 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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First published: Apr 2018

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