Lamb and olive skewers with tzatziki hummus

Total time: 1hr 15m
Preparation Time: 45m

For 4 people

Nutritional Information

Contains 600 Kcal, 42g Protein, 31g Carbohydrates, 32g Fat


  • Tzatziki hummus
  • 0.5 cucumber, deseeded, roughly grated
  • 0.5 tsp salt
  • 150 g plain greek yoghurt
  • 1 garlic clove
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • 1 tin chickpeas (approx. 400 g), rinsed, drained
  • 2 tsp Oriental spice mix (e.g. Merquen)
  • Lamb & olive skewers and potatoes
  • 2 tbsp olive oil
  • 600 g baby potatoes
  • 1 organic lemon, use grated zest only
  • 2 tbsp oregano, a few leaves set aside, the rest finely chopped
  • 0.5 tsp salt
  • 4 lamb loins (each approx. 160 g), diced
  • 100 g pitted black olives (e.g. Kalamata olives)
  • 4 wooden skewers

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  • Tzatziki hummus

    Salt the cucumber, leave to absorb in a sieve for approx. 30 mins., then press out all the liquid. Mix the cucumber, yoghurt and lemon juice, cover and chill. Puree the chickpeas and garlic with the oil and lemon juice, season. Roughly mix the tzatziki into the hummus, spread on a platter.
  • Lamb & olive skewers and potatoes

    Heat the oil in a non-stick frying pan. Add the potatoes, fry for approx. 5 mins., reduce the heat, cover and continue to cook for approx. 20 mins., turning occasionally. Remove the lid, salt the potatoes, cook for a further 5 mins. Remove the potatoes, keep warm. Combine the oil, lemon zest and oregano, thread the lamb and olives on to the skewers, brush with the marinade, season with salt. Fry the skewers in the same pan for approx. 3 mins. on each side. Arrange the skewers and potatoes on top of the tzatziki hummus, garnish with the reserved oregano.

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Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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