Recipes & Tips


  • 2 1/2 lb. boneless New Zealand grass-fed lamb leg or shoulder, cut into 1 1/2-inch cubes (Tip: look for the Taste Pure Nature Logo)
  • 1/2 cup plus 3 tablespoons extra-virgin olive oil, divided
  • 1/3 cup strained lemon juice
  • 2 tablespoons garlic, minced
  • 2 tablespoons dried oregano, preferably Greek
  • 2 tablespoons coarse salt
  • Freshly ground pepper
  • 2 green bell peppers, cored, seeded and cut into eighths
  • 2 red onions, cut into eighths
  • 4 firm tomatoes, cored and cut into quarters
  • 16 whole fresh bay leaves, soaked in warm water for 15 minutes
  • Skewers

To Serve:

  • 8 round pita breads
  • Tzatziki


  • 1. In a bowl, combine 1/2 cup olive oil with lemon juice, garlic, oregano, salt and pepper. Add lamb, cover and refrigerate for 1 to 3 hours.
  • 2. Heat a grill pan to medium-high.
  • 3. Thread lamb, peppers, onions, tomatoes and bay leaves onto skewers and brush with marinade.
  • 4. Place skewers on grill pan and cook for 8 to 10 minutes per side for a medium temperature. Remove skewers from grill pan.

To assemble and serve:

  • 5. Lightly brush pita bread with olive oil and pan-fry lightly over medium-high heat.
  • 6. Turn bread, brushing the other side with oil, and grill lightly.
  • 7. Serve souvlaki on the skewer over bread with tzatziki on the side.
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