Quick and Easy

Lamb and feta sticks with green herb yoghurt sauce

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
6
30M

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

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Ingredients

Lamb and feta sticks with flatbreads
Green herb yoghurt sauce

Method

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

5.Whiz all ingredients in a blender or food processor until you’ve got a chunky, blended sauce.
6.Taste and season more, if required, by adding more salt or extra acidity (orange juice).
  • Pita, separated into single layers, is perfect for wrapping around a skewer and sliding the cubes off.
Note

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Encourage guests to help themselves by spreading pita with baba ghanoush, topping it with the lamb – removed from the skewers then sprinkling with spice mix and rolling up to enclose. A mortar and pestle can be used to crush the seed and spice mix if you don’t have a blender. Note