Spiced Lamb with Tzatziki

Spiced NIFQA lamb kebabs seasoned with paprika, cumin and garlic served on a slice of pitta with a side of refreshing tzatziki, creating the perfect summer meal!
Spiced Lamb with Tzatziki preparation time
Prep: 40 mins
Spiced Lamb with Tzatziki cook time
Cook: 20 mins
Spiced Lamb with Tzatziki preparation time Serves: 4
Spiced Lamb with Tzatziki preparation time Oven Temp: 180


  • To make the tzatziki: peel, deseed and grate the cucumber, use a clean muslin or tea towel and squeeze any liquid out of the cucumber and discard, then put the pulp into a bowl.
  • Crush the garlic clove and stir in the yogurt, olive oil, freshly chopped dill and salt.  Chill for at least 30 minutes to allow the flavours to come together.
  • Taste and check the seasoning before serving with a swirl of olive oil and a little extra chopped dill. Allow to chill.
  • Meanwhile make the spiced lamb by peeling and finely chopping the garlic clove and mixing it with the paprika, cumin, olive oil and juice of ½ lime and season well.  Cut the lamb into cubes and add it to ensure it’s coated and allow to marinate for 1 hour or overnight.
  • Thread the lamb pieces onto a soaked wooden skewer and heat a griddle pan until really hot before adding the lamb. Cook until golden and slightly charred. Add the remaining lime juice to the pan and allow to sizzle.
  • Serve with the chilled tzatziki and a Greek salad for a delicious supper.

Greek salad:

  • Simply combine 4 vine tomatoes, quartered, with ½ cucumber, cut into chunks, ½ red onion thinly sliced, 12 kalamata olives, 1 teaspoon dried oregano, 85 g feta cheese, cubed and 2 tablespoons extra virgin greek olive oil. Season well!


Spiced Lamb

  • 4 NI FQA lamb leg steaks
  • 2 tsp Paprika
  • 1 tsp Ground cumin
  • 1 Clove garlic
  • 2 tbsp Olive oil
  • 1 Lime


  • 1/2 Cucumber
  • 250 g Greek style yogurt
  • 1 Garlic clove
  • 2 tbsp Extra virgin olive oil plus extra to serve
  • 1 tbsp Dill or use mint plus extra to serve
  • Salt and black pepper