Lamb and Greek Salad Souvlaki

Serves 4
Time 30 minutes


400g lamb backstrap/fillets
Pinch chilli flakes
1 tsp oregano
1-2 garlic cloves, crushed
¼ cup kalamata olives, pitted
1 lemon, zested and juiced
¼ cup extra virgin olive oil
4 flat-breads/wraps
Tzatziki, for serving

Greek Salad
2 firm ripe truss tomatoes, coarsely chopped
1 Lebanese cucumber, coarsely chopped
½ Spanish onion, sliced into rings
1 red capsicum, halved, deseeded, coarsely chopped
2 tbsp kalamata olives, pits removed
3 tbsp feta, coarsely chopped
1 cup mixed lettuce leaves
2 tbsp fresh oregano

2 tsp good quality salt
1 tsp pepper, ground
½ lemon, juiced
1-2 tbsp olive oil


To make the olive tapenade, blend the olive oil, oregano, chilli flakes, garlic, lemon zest, lemon juice and kalamata olives.

Marinate lamb with the tapenade.

Preheat a BBQ griddle pan/frying pan over medium-high heat, cook lamb to liking, set aside and rest.

To make the salad, combine salad ingredients in a bowl and mix through dressing ingredients.

Spread flatbread/wrap with tzatziki, top with greek salad and lamb, fold over and lightly toast if preferred.