Lamb souvlaki, Greek coffee, fetta pesto, pomegranate tzatziki

Lamb souvlaki, Greek coffee, fetta pesto, pomegranate tzatziki

Lamb souvlaki, Greek coffee, fetta pesto, pomegranate tzatziki

For the lamb souvlaki:
1 kg lamb backstrap, trimmed
1 small red onion, grated
3 garlic cloves, grated
1 tbs flat leaf parsley, finely chopped
1 tbs lemon zest, finely grated
60mls extra virgin olive oil
12 bamboo skewers

1. Soak skewers in water for atleast 30 minutes.
2. Dice lamb backstrap into 2cm cubes. Combine with grated onion, garlic, lemon zest, evoo and Greek coffee spice rub. Cover and refrigerate to marinade for atleast 1 hour. Thread onto skewers. Cook the lamb souvlaki on a hot grill then rest a few minutes, covered.
3. Wipe off most of the residues from the grill pan and add another tablespoon olive oil. Drizzle the flatbreads with a little water, just to moisten on the outside, and place in the pan for about a minute on each side, to warm up. Lay out each pita and spoon over some tzatziki. Place 1-2 lamb souvlaki on top of this, followed by the pesto. Finish (if you like) with a sprinkle of pomegranate seeds, mint, dill and some shredded lettuce then roll the pita together and serve with extra pesto and tzatziki.

For the Greek coffee spice rub:
2 tsp Greek coffee powder
1 tsp sweet paprika
2 tsp brown sugar
1 tsp sumac
1 tsp sea salt
1 tsp freshly ground black pepper
1 tsp rigani (dried Greek oregano)
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp dried chilli flakes

Combine the spices well and pour onto diced lamb.

For the fetta mint pesto:
1 cup sheeps milk fetta, crumbled
2 tbs toasted pine nuts, chopped
2 tbs mint, finely chopped
2 tbs flat leaf parsley, finely chopped
1 small red chilli, seeded and finely chopped
Zest and juice 1/2 lemon
90 mls extra virgin olive oil

Combine all the ingredients and set aside (refrigerated) for 30 minutes

For the pomegranate tzatziki:
250gms Greek style yoghurt
1 small cucumber
1 garlic clove, grated
1 pomegranate, seeded (reserve half for garnish)
1 tbs finely chopped mint
1 tbs finely chopped dill
1 tbs extra virgin olive oil
Sea salt and black pepper to taste

Grate the cucumber, place into a clean cloth and wring to extract excess juices. Place into a bowl with remaining ingredients and refrigerate until needed.

To serve:
Pitta bread
Lettuce, mint leaves, dill, reserved pomegranate seeds, lemon wedges


Alpha is celebrating Pascha with a traditional midnight supper on Sunday, May 1st, after Easter Saturday Anastasi church service. Join us for an authentic Pascha set menu, including mageiritsa, roast chicken avgolemono, kokoretsi, tsoureki, red eggs and koulourakia.

Net proceeds from the event will be donated to the Greek Orthodox Parish of Saints Constantine and Helen, Newtown, to support its soup kitchen.

Held from 12am-3am, tickets are priced at $90 per person, $50 for pensioners and children under 18, while children under 5 eat free.

Book via or call (02) 9098 1111.