Lamb souvlaki bowl with olive tzatziki
This Lamb Souvlaki Bowl with Olive Tzatziki is easy to prepare, serve and devour and is perfect for warm-weather cooking.
|
0:15
To Prep |
0:20
To Cook |
20
INGREDIENTS |
EASY
DIFFICULTY |
4
SERVINGS |
0
AVG RATING (0 Members) |
recipe
To my cookbook
- Ingredients
- Nutrition
Olive Tzatziki
|
Energy 2900kJ |
Fat saturated 5.70g |
|
Fat Total 31.60g |
Carbohydrate sugars g |
|
Carbohydrate Total 59.00g |
Dietary Fibre 4.60g |
|
Protein 40.60g |
Cholesterol 103.00mg |
|
Sodium 705.00mg |
All nutrition values are per serve.
- Method
-
Step 1
Heat 1 tablespoon oil in a medium saucepan over medium-high heat. Add onion. Cook, stirring, for 5 minutes or until softened. Add rind and 1/2 the garlic. Cook for 1 minute or until fragrant. Add couscous, boiling water and stock. Bring to a simmer. Reduce heat to low. Simmer, covered, for 10 to 12 minutes or until couscous is tender.
-
Step 2
Meanwhile, place lamb, cumin, oregano, lemon juice, 1/2 the dill and remaining garlic and oil in a glass or ceramic bowl.Toss to coat. Set aside.
-
Step 3
Add spinach to couscous. Cover. Stand for 2 minutes. Add remaining dill and 1/2 the pine nuts. Season with salt and pepper. Toss to combine. Cover to keep warm.
-
Step 4
Meanwhile, heat a greased barbecue grill and hotplate on medium-high heat. Cook capsicum, eggplant and zucchini on grill, turning, for 8 minutes or until tender and beginning to char. Cook lamb on hotplate for 3 to 4 minutes, for medium, or until cooked to your liking. Transfer vegetables and lamb to a bowl. Cover. Stand for 4 minutes to rest.
-
Step 5
Make Olive Tzatziki: Place tzatziki in a bowl. Fold through olives and dill. Spoon couscous mixture among serving bowls. Top with lamb mixture. Dollop with Olive Tzatziki and serve sprinkled with remaining pine nuts and extra lemon rind and oregano.
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Lamb souvlaki
This Lamb Souvlaki with Olive Tzatziki bowl is easy to prepare, serve and devour and is perfect for summer cooking. Howzat!
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