Naked Rivals

Greek Lemon Lamb Skewers with Greek Salad and Tzatziki

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Servings:   4, makes 8 skewers
Preparation:  30 minutes
Cooking time:  10 minutes


1kg lamb shoulder
8 bamboo skewers
4-8 flatbreads or wraps


4 cubes of Naked Rivals lemon juice, thawed
45g (1½ tbs) honey
1 tbs extra virgin olive oil
1 tsp dried oregano
1 tsp salt flakes
1 large garlic clove, crushed 


250g punnet perino tomatoes, sliced
½ small red onion, thinly sliced
1 lebanese cucumber, thinly sliced
1/3 cup pitted Kalamata olives
100g feta 


140g (½ cup) greek yoghurt
1 cube of Naked Rivals lemon juice, thawed
½ lebanese cucumber, coarsely grated
1 small garlic clove, crushed
Salt and pepper to season


  1. For the Marinade and Dressing, combine all ingredients except garlic in a medium bowl and whisk well. Set 2 tablespoons aside for the dressing. Add garlic to the marinade and whisk.
  2. Trim large portions of fat from the lamb and cut into 1 inch pieces. Add to the marinade and toss. Set aside for 30 minutes.
  3. Meanwhile, soak bamboo skewers in water for 30 minutes.
  4. For the Greek Salad, combine tomatoes, onion, cucumber and olives in a medium bowl, leaving the feta and dressing to the side until ready to serve.
  5. For the Tzatziki, combine yoghurt, lemon juice, cucumber and garlic in a small bowl and mix well. Season with salt and pepper.
  6. Thread marinated lamb onto soaked skewers.
  7. Heat a barbeque or large frying pan over medium-high heat. Cook skewers, turning and brushing with marinade, for 5-6 minutes or until cooked to your liking.
  8. Meanwhile, wrap the flatbreads or wraps in foil and warm on the barbeque for 3-4 minutes, turning regularly to avoid burning. Alternatively, they could be toasted individually on the barbeque to char slightly.
  9. Pour reserved dressing over the salad and toss well. Transfer to a serving bowl and crumble feta over.
  10. Serve all on a big platter to share at the table.