Need some dinner inspiration – something that doubles as an awesome lunch that will have your co-workers drooling over? Lamb Souvlaki with salad or grilled veg tonight, transforms into a delicious and healthy lamb kebab for lunch tomorrow. YES PLEASE!!!
Oh – and you can prep this ahead of time, pop it in the freezer and pull it out when you’re ready. You can thank us later 🙂
Lamb Souvlaki – Serves 2 – plus leftovers for lunch tomorrow
500g lamb strips
1/4 cup lemon juice
1/2 tsp each salt and freshly
1½ tblspn dried oregano
2 tspn minced garlic
¼ cup grated onion
Olive oil spray
1 cup low-fat tzatziki dip
How to do it
- Place lamb in a non-metallic dish. Combine lemon juice, salt and pepper, 1 tblspn of oregano, garlic and grated onion and pour over the lamb.
- Cover and refrigerate for at least 2 hours (or overnight) to marinate.
- Pre-heat pan or BBQ plate to medium-high heat. Lightly cook the lamb, turning occasionally until brown. Pour remaining marinade over meat and cook for another few minutes.
- Remove from pan/plate and drizzle a little Tzatziki dip over the meat. Serve with lightly sautéed green beans, broccolini and carrots in olive oil, lemon and garlic.
Preparing ahead of time?
Do stage 1 (above) and place lamb with the marinade in a Clip Lock plastic bag. Scrunch it around to make sure the meat is well coated, then pop into the freezer.
Pull it out of the freezer the night before you intend to cook and allow to thaw in the fridge.