Lamb and olive skewers with tzatziki hummus

Lamb and olive skewers with tzatziki hummus

Total: 1 hr 15 min. | Active: 45 min.
Nutritional value / people: 600 kcal
, Fat: 32 g
, Carbohydrate: 31 g
, Protein: 42 g


4 people


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Tzatziki hummus

½ cucumber, deseeded, roughly grated
½ tsp salt
150 g plain greek yoghurt
1 tsp lemon juice
1 tin chickpeas (approx. 400 g), rinsed, drained
1 garlic clove
3 tbsp olive oil
2 tbsp lemon juice
2 tsp Oriental spice mix
½ tsp salt


1 tbsp olive oil
600 g baby potatoes
¼ tsp salt

Charcoal/gas/electric grill

2 tbsp olive oil
1 organic lemon
2 tbsp oregano
4 lamb loins (each approx. 160 g), in cubes
100 g pitted black olives
½ tsp salt
4 wooden skewers
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How it's done

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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.


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.

Charcoal/gas/electric grill

Combine the oil, lemon zest and oregano, thread the lamb and olives on to the skewers, brush with the marinade, season with salt. Grill the skewers covered over/on a medium heat (approx. 200 °C for approx. 12 mins., turning occasionally. Arrange the skewers and potatoes on top of the tzatziki hummus, garnish with the reserved oregano.

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