We love how easy this lamb souvlaki is.
Prepare the tzatziki and marinade the lamb at home, then barbecue at the beach. You can easily make this dairy free by using coconut yoghurt.

Prep time: 15 minutes (+ marinade)
Cook time: 15 min
Serves: 4

Ingredients

1	Pure South Lamb Boneless Short Loin, cut into 2cm cubes (750g)
Olivado Avocado Oil With Rosemary, for the grill
2	red onions, quartered & separated
8	fresh tomatoes
2	capsicums, cut in chunks
8	pitas

Marinade

5 Tbsp	Olivado Avocado Oil With Rosemary
5 Tbsp	white wine vinegar
2	garlic cloves, crushed
2 Tbsp	Superb Herb Rosemary, chopped
2 Tbsp	Superb Herb Thyme, chopped
Sea salt and pepper

Easy Tzatziki

1cup	coconut or Greek yoghurt
1	cucumber, grated & drained
¼ cup	Superb Herb Mint, fi nely chopped
¼ cup	Superb Herb Dill, fi nely chopped
2	garlic cloves, crushed
½	lemon, juice
Sea salt and pepper

Equipment

8 metal skewers

Directions

1. Mix all tzatziki ingredients together. Season to taste then set aside.
2. Add marinade ingredients to a large casserole dish. Toss in the lamb pieces then set aside to marinade for at least 30 minutes.
3. Thread the lamb pieces, red onion, tomatoes and capsicum pieces onto the skewers.
4. Preheat the barbecue to medium-high heat. Drizzle the grill with oil then barbecue the skewers for 5 minutes on each side, until golden and cooked through. Lay the pitas on top of the skewers to warm and soak up the flavour.
5. Pull skewers ingredients on and lay in a pita. Top with tzatziki. Yum!