• Partnered with
  • Quick
  • Easy
  • Serves 6
  • 30 mins cook

Lamb and feta sticks with green herb yoghurt sauce

Lamb and feta sticks with flatbreads

Nici Wickes' lamb and feta sticks recipe is a great way to stretch lamb steaks a bit further. Serve with warmed flatbreads and fresh and zingy green herb yoghurt sauce


Lamb and feta sticks with flatbreads

  • 2 cloves garlic
  • 2 tbsp olive oil
  • squeeze of lemon juice
  • salt and pepper
  • 4 lamb leg steaks, 2-3cm cubed
  • 100 g firm feta (or haloumi)
  • 12 cherry tomatoes
  • 12 button mushrooms
  • 8 10 wooden skewers, soaked in water for 1 hour minimum
  • 8 10 small single layer pita wraps/flatbreads, to serve

Green herb yoghurt sauce

  • small handful parsley
  • 6 to 8 mint leaves, smacked between palms
  • 1/2 cup plain, unsweetened yoghurt
  • zest and juice of 1 orange
  • 2 to 3 tablespoons olive oil
  • 1 pinch salt and grind of pepper


Lamb and feta sticks

  1. Mix the garlic, olive oil, lemon juice and seasoning in a bowl. Add the lamb and toss to coat.
  2. Thread the meat, feta, tomatoes and mushrooms onto the skewers. Brush them with any leftover garlic/oil mix.
  3. When ready to cook, heat the BBQ grill to medium-hot. Cook the skewers on one side until browned and lamb’s juice shows on its upper side. Turn and cook until the lamb is still springy to touch and the feta golden.
  4. Serve with warmed flatbreads and a bowl of green herb yoghurt sauce (below).

Green herb yoghurt sauce

  1. Whiz all ingredients in a blender or food processor until you’ve got a chunky, blended sauce.
  2. Taste and season more, if required, by adding more salt or extra acidity (orange juice).

This recipe first appeared in New Zealand Woman's Weekly.

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