recipes
Lamb Souvlaki with Mint Pea Yoghurt
Simple souvlaki to make at home with lamb meat balls & Birds Eye Mint Peas.
serves 6
10 min prep
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ingredients
| 500g lamb mince 1 small onion, peeled and finely chopped 1 clove garlic, peeled and crushed 2 tablespoons chopped continental parsley 1 cup frozen Birds Eye Mint Peas ¼ cup natural yoghurt 6 souvlaki breads 2 tomatoes, chopped Extra yoghurt |
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instructions
step 1
Place lamb, onion, garlic and parsley in a bowl, mix together thoroughly. Shape into approximately 24 small balls.
step 2
Heat a little oil in a non stick frying pan, cook meatballs until browned all over and cooked through.
step 3
Cook frozen Birds Eye Mint Peas following packet directions. Drain well and allow to cool. Puree with the yoghurt in a food processor.
step 4
Heat souvlaki bread as directed. Spread with the pea puree and top with meat balls then tomato. Dollop a little extra yoghurt if desired.
recipe tip
Add a little kick to the meat balls by adding 2 teaspoons of fresh chopped chilli in step 1.
nutritional information
| Qty per serving | QTY PER 100g | |
|---|---|---|
| Energy | 1780kJ (424Cal) | 615kJ (147Cal) |
| Protein | 28.7g | 10.0g |
| Fat - Total | 7.9g | 2.7g |
| - Saturated | 2.9g | 1.0g |
| Carbohydrate | 56.0g | 19.4g |
| - Sugars | 6.0g | 2.1g |
| Dietary Fibre | 5.5g | 1.9g |
| Sodium | 506mg | 175mg |
| Potassium | 589mg | 204mg |
Country Harvest - carrot, peas, cauliflower & broccoli
Delicious flavour and a monster crunch combine to make Birds Eye Golden Crunch Chips and Wedges simply the best chip!
Birds Eye uses big, Australian grown potatoes that are cut, specially prepared, then quickly frozen to ensure the finest quality and flavour is delivered every time.
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Lamb Souvlaki with Mint Pea Yoghurt
Lamb Souvlaki with Mint Pea Yoghurt
Simple souvlaki to make at home with lamb meat balls & Birds Eye Mint Peas.
ingredients
500g lamb mince
1 small onion, peeled and finely chopped
1 clove garlic, peeled and crushed
2 tablespoons chopped continental parsley
1 cup frozen Birds Eye Mint Peas
¼ cup natural yoghurt
6 souvlaki breads
2 tomatoes, chopped
Extra yoghurt
instructions
step 1
Place lamb, onion, garlic and parsley in a bowl, mix together thoroughly. Shape into approximately 24 small balls.
step 2
Heat a little oil in a non stick frying pan, cook meatballs until browned all over and cooked through.
step 3
Cook frozen Birds Eye Mint Peas following packet directions. Drain well and allow to cool. Puree with the yoghurt in a food processor.
step 4
Heat souvlaki bread as directed. Spread with the pea puree and top with meat balls then tomato. Dollop a little extra yoghurt if desired.
serves 6 10 min prep recipe tip
Add a little kick to the meat balls by adding 2 teaspoons of fresh chopped chilli in step 1.
Brought to you by the Simplot Test Kitchen
Email: simplygreatmeals@simplot.com.au