Lamb Kebabs and Tzatziki Sauce

Tonight I was in the mood for a little Middle Eastern food mixed with a little bit of  Greek.  Sounded like the perfect combination 🙂

For the Lamb Kebabs I used:

  • juice of 1 lemon
  • 1lb lamb mince
  • 1 tablespoon oil
  • 2oz fresh chopped coriander leaves (cilantro)
  • 4 cloves garlic chopped up
  • 4 green chillies de-seeded and chopped
  • ½ tsp coriander powder
  • 1 tsp cumin powder
  • ½ tsp black peppercorns (crushed)
  • ½ tsp turmeric powder
  • ½ tsp garam masala
  • 1 tsp powdered ginger or 2 tsp fresh grated ginger
  • 1 tsp salt


I started off mixing my minced lamb and lemon juice and put that to the side.


Then I added the rest of the ingredients to my mini food processor and whizzed away until they were nicely blended and then added that concoction to my lamb.


Out came the skewers and with wet hands I skewered the meat into long sausage shapes. Rotate the meat around the skewer, pressing gently all round and place on a baking pan. Brush each kebab lightly with some oil.


These of course can be grilled on a BBQ or cooked in the oven. I placed mine under the broiler in the oven on high setting for about 10 minutes on each side.

Whilst they were cooking I stared working on my Tzatziki sauce.

For this I used:

  • 3 cups of greek yogurt
  • 3 tbs of lemon juice
  • 1 clove of garlic
  • 1 large english cucumber (long and skinny ones)
  • 1/2 tbs chopped fresh mint
  • 1/2 tbs chopped fresh dill

Peel cucumber, remove seeds and cube, then place in food processor with the lemon juice, garlic, mint and dill and combine them together nicely. I then placed the mixture in a colander and squeezed all the excess water out of it.


Add mixture to yogurt and add salt and pepper to taste and mix well.


By now my kebabs were ready, I toasted some Smart Pockets (they are like a healthy version of Pita Bread, stuffed them with a few of the lamb kebabs, added some Tzatziki sauce and it was totally and utterly heavenly! The cooling and refreshing sauce worked wonders with the full flavored, slightly spicy kebabs ❤


Baklava…..need I say more

Just completed an order of Baklava for a customer and decided that I should make another batch just to satisfy the families sweet tooth.

Depending on who you speak to, Baklava seems to come from various countries, the greeks say its greek, the Turkish people say its Turkish, the Lebense say its theirs, all I can say is that its totally divine and who ever invented was a sweet genius 🙂

Here is the recipe I use to make it and to date it has never failed me:

  • 1 (16 ounce) package phyllo dough
  • 1 pound chopped nuts
  • 1 cup butter
  • 1 teaspoon ground cinnamon
  • 1 cup water
  • 1 cup white sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup honey

Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9×13 inch pan. I actually like lining my pan with parchment paper.
Chop nuts and toss with cinnamon and set aside.


Unroll phyllo dough. Place two sheets of dough in pan, butter thoroughly.


Repeat until you have 8 sheets layered. Sprinkle 2 – 3 tablespoons of nut mixture on top.


Top with two sheets of dough, butter, add nuts, and repeat this over and over. The top layer should be about 6 – 8 sheets deep.

Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts.

Bake for about 50 minutes until baklava is golden and crisp.

Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.
Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake wrappers.  Do not cover as it gets soggy if it is wrapped up ❤