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Mushroom & Lamb Souvlaki

Yields4 ServingsCook Time10 mins

 400g button mushrooms, sliced
 750g lamb (like rump or loin), trimmed
 1 large lemon, juiced
 1½ tbs dried oregano
 2 large garlic cloves, crushed
 1 small brown onion, finely grated
 1 tsp sweet paprika
 2 tbs extra virgin olive oil
 pita bread, tzatziki dip & lemon wedges, to serve

Place the mushrooms in a ceramic dish. Cut the lamb into long thin strips or cubes and thread onto skewers. Combine lemon juice, oregano, garlic, onion, paprika, olive oil and salt and pepper in a jug, whisk well to combine. Pour half over the mushrooms and half over the lamb. Turn to coat. Cover. Refrigerate for 30 minutes if time permits.


Preheat barbecue plate and grill on medium-high. Barbecue the lamb on the grill for 4-5 minutes turning often for medium or until cooked to your liking. Barbecue the mushrooms on the plate for 3-4 minutes, turning until light golden and tender.


Place skewers onto plates, spoon over the mushrooms and serve with pita bread, tzatziki and lemon wedges.

Nutrition Facts

Servings 4