This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Lamb and feta sticks with flatbreads
Green herb yoghurt sauce
Method
Lamb and feta sticks
1.Mix the garlic, olive oil, lemon juice and seasoning in a bowl. Add the lamb and toss to coat.
2.Thread the meat, feta, tomatoes and mushrooms onto the skewers. Brush them with any leftover garlic/oil mix.
3.When ready to cook, heat the BBQ grill to medium-hot. Cook the skewers on one side until browned and lamb’s juice shows on its upper side. Turn and cook until the lamb is still springy to touch and the feta golden.
4.Serve with warmed flatbreads and a bowl of green herb yoghurt sauce (below).
Green herb yoghurt sauce
5.Whiz all ingredients in a blender or food processor until you’ve got a chunky, blended sauce.
6.Taste and season more, if required, by adding more salt or extra acidity (orange juice).
Note
- Pita, separated into single layers, is perfect for wrapping around a skewer and sliding the cubes off.