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woodfire cooked lamb kebab

Greek inspired souvlaki lamb wraps with tzatziki

Is this a gyros, kebab or souvlaki? Souvlaki was traditionally made of pork in Greece whereas lamb meat was used in kebabs and gyros have fries or chips. They are some of the main differences. Now for this flavour grenade of a kebab we are going to use lamb. If you are asking what the best cut for a kebab is - the lamb shoulder works perfectly well. The fat to meat ratio is perfect for a juicy and succulent result. 

Besides the amazing flavour, smell and texture kebabs are generally healthy. The lack of frying, sugars and the addition of fresh salad make it one of the healthier takeaway foods going. Haven't you heard? the kebab is the new pizza.

John From AUSSIEQ BBQ

Easy Lamb Kebab with Tzatziki Recipe

John From AUSSIEQ BBQ

Servings

4

Prep Time

10 minutes

Cook Time

80 minutes

Calories

534

Cuisine

Greek

Category

Dinner

Snagging a kebab is almost an Aussie right of passage. They can come in all forms and should be eaten at all times. Imagine being out on the turps all night then smashing one of these back! It tastes amazing and isn't deep fried. 

Whilst cooking over a wood fire or charcoal is the preferred method feel free to roast your lamb shoulder in the oven as you will still achieve great results. 

Easy Lamb Kebab with Tzatziki Recipe

Ingredients

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    • Lamb Shoulder

    • 4 tbsp Backyard BBQ Seasoning

    • 2 tbsp Mustard

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    • 4 tbsp Greek Yoghurt

    • Juice of half lemon

    • 1 tsp sea salt

    • 2 tbsp chopped dill

    • 8 confit garlic cloves

    • 1 cup olive oil

    • 3/4 cucumber

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    • Diced tomato

    • Diced zucchini

    • Diced red onion

    • Crumbled up feta

    Directions

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      1. Add garlic, olive oil and a pinch of salt into an oven proof ramekin, then cook at 150C/302F for 60 mins or until garlic cloves or soft like butter. Allow confit garlic to cool

      2. Grate the cucumber and place into a cloth and wring all the water out. You can use the cucumber water to add to your fave smoothie

      3. Add remaining ingredients into a bowl and mix thoroughly

      4. Place in the fridge until ready to serve

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      1. Trim all the hard fat off the shoulder, then flip over and remove silverskin. If you leave the silverskin on and it can be slightly chewy

      2. Apply an even coat of mustard like you were applying suncream at the beach

      3. Hit the shoulder with Backyard BBQ seasoning on all sides

      4. Optional prep step is to make small incisions and press in some fresh rosemary

      5. Light up your woodfire, oven, gas bbq etc until the grill plate is hot

      6. Sear the shoulder on all sides until a nice char forms and you achieve caramelisation

      7. If you want a medium cooked lamb you will aim for 60C/140F internal temp. I will typically move the shoulder from direct heat over the woodfire to the main cooking chamber until my desired internal temperature is reached

      8. Once the lamb is cooked, place on a wire rack and rest for 20 mins

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      1. Slap down some of that tzatziki on your wrap

      2. add a mix of your salad you prepped earlier

      3. Then add a heaping handful of the lamb

      4. From here you can eat as is or toast on all sides until golden

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