Mushrooms Recipe

Mushroom & Lamb Souvlaki

April 19, 2016

Mushroom & Lamb Souvlaki 0 5 0

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  • Cook 10 mins
  • 10 mins

    10 mins

  • Serve 4 Servings


400g button mushrooms, sliced

750g lamb (like rump or loin), trimmed

1 large lemon, juiced

1½ tbs dried oregano

2 large garlic cloves, crushed

1 small brown onion, finely grated

1 tsp sweet paprika

2 tbs extra virgin olive oil

pita bread, tzatziki dip & lemon wedges, to serve


1Place the mushrooms in a ceramic dish. Cut the lamb into long thin strips or cubes and thread onto skewers. Combine lemon juice, oregano, garlic, onion, paprika, olive oil and salt and pepper in a jug, whisk well to combine. Pour half over the mushrooms and half over the lamb. Turn to coat. Cover. Refrigerate for 30 minutes if time permits.

2Preheat barbecue plate and grill on medium-high. Barbecue the lamb on the grill for 4-5 minutes turning often for medium or until cooked to your liking. Barbecue the mushrooms on the plate for 3-4 minutes, turning until light golden and tender.

3Place skewers onto plates, spoon over the mushrooms and serve with pita bread, tzatziki and lemon wedges.