Preparation time is 15minutes
Cook time is 10minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 540grams lamb leg steaks, fat trimmed, cut into 2cm pieces
- 1 lemon, zested, cut into wedges
- 4 cloves garlic, crushed
- 2/3 cup tri-coloured quinoa, rinsed
- 3/4 cup Greek-style yoghurt
- 3/4 bunch mint, leaves picked
- 2 Lebanese cucumbers, peeled into ribbons
- 4 wholegrain wraps, warmed
- 1 red onion, thinly sliced into rounds
- 200grams Sweet Solanato® tomatoes, quartered
- 2tablespoons extra virgin olive oil
Nutrition per serving
2700kJ / 645Cal
2700 Kilojoules or 645 Calories
31% of daily energy intake*
Protein
36.2grams
Fat
34.5grams
Carbs
47.0grams
Sugars
8.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Tender marinated lamb pieces rolled up in a wholegrain wrap with salad, mint and tzatziki, this healthier Greek souvlaki recipe packs a punch. Perfect for lunch or dinner.
Method
Step 1 of 4
Combine lamb, lemon zest, 1/2 of the oil and 1/2 of the garlic in a large glass bowl.
Step 2 of 4
Cook quinoa in a medium saucepan of boiling water for 8 minutes or until tender. Drain and refresh under cold water. Drain well. Thread lamb onto 4 metal or pre-soaked wooden skewers.
Step 3 of 4
Use remaining oil to grease a large chargrill pan over medium-high heat. Cook skewers, turning occasionally, for 3 minutes on each side for medium or until cooked to your liking. Transfer to a plate. Cover with foil and rest for 5 minutes.
Step 4 of 4
Finely chop 1/2 of the mint. Combine yoghurt, mint and remaining garlic in a bowl to make tzatziki. Place wraps on board, then top with tzatziki, cucumber, onion, tomato, quinoa, skewers and remaining mint leaves. Serve with lemon wedges.
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