Iron Chef Shellie
 

Souvlaki Wraps with Beetroot Tzatziki

Mid-week cooking took a Greek influence this week. It was my first attempt at Greek food, and I know how much my boy loves a souvlaki, so I thought I’d give this recipe a go. I had a few issues with the meat not staying on the stick when I was cooking it, so I...

@ironchefshellie

When you cook this at home please tag me too - I love to see when other people give my recipes a go!

Recipes

Souvlaki Wraps with Beetroot Tzatziki
March 25, 2009
Recipes

Let's Be Friends

Subscribe to my newsletter to stay in touch and be first in line for new recipes and regular subscriber-only treats.

Click to Subscribe

Souvlaki Wraps with Beetroot Tzatziki

Mid-week cooking took a Greek influence this week. It was my first attempt at Greek food, and I know how much my boy loves a souvlaki, so I thought I’d give this recipe a go.

I had a few issues with the meat not staying on the stick when I was cooking it, so I ended up mixing a egg through the skewer meat I hadn’t cooked yet to help bind the ingredients together, and it worked.

Whilst it isn’t like any souvlaki you’d get at a souvlaki van/shop, it is still very nice! The tzatziki is the key ingredient and flavour in any souv, so the added flavour of beetroot gives a nice refreshing flavour.
The boy really enjoyed it, and so did the rest of the family. This one is a keeper!

Souvlaki Wraps with Beetroot Tzatziki
Original Recipe by Angela Boggiano; with alterations by Iron Chef Shellie

500g lamb mince
100g feta, crumbled
1 small onion, finely chopped
1 garlic clove, crushed
Large handful of parsley finely chopped
1/2 teaspoon ground cumin
1 egg, lightly beaten
Sunflower oil to brush
Lebanese bread, sliced red onion, lettuce and tomato to serve
Black Swan beetroot tzatziki dip

1. Soak 8 wooden skewers in cold water for 30 minutes.

2. Meanwhile, place the lamb, feta, onion, garlic, parsley, cumin, egg in a large bowl. Season with sea salt and freshly ground black pepper, then mix together with your hands until well combined. Cover and chill for 20 minutes.

3. Using wet hands, shape lamb mixture around the skewers. Brush with the oil. Cook over a preheated, oiled char grilled pan in two batches.

4. Serve the souvlaki skewers with Lebanese bread, red onion and lettuce. Garnish with extra parsley and a dollop of beetroot tzatziki.


Voila! Bon App├ętit!
Tags  >>  

Shellie Froidevaux

All content on this site is by Shellie Froidevaux - aka Iron Chef Shellie. Her skills include recipe development, food styling in her kitchen studio, lifestyle and travel photography, restaurant photography on location, styling and shooting social media for her clients and photography workshops for people who really want to change their game :)

Subscribe to the Email List

Find out more about Shellie


© 2020 Shellie Froidevaux
All images and content on this site are protected by copyright. Written permission is required from the author if you wish to use any material anywhere on this website. Please be nice, please respect my creative work and hard work.