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:

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Tzatziki hummus

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

Lamb & olive skewers and potatoes

1tbsp olive oil
600g baby potatoes
¼tsp salt
2tbsp olive oil
1 organic lemon, use grated zest only
2tbsp oregano, a few leaves set aside, the rest finely chopped
4 lamb loins (each approx. 160 g), diced
100g pitted black olives (e.g. Kalamata olives)
½tsp salt
4 wooden skewers
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How it's done

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.

Lamb & olive skewers and potatoes

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. Combine the oil, lemon zest and oregano, thread the lamb and olives on to the skewers, brush with the marinade, season with salt. Fry the skewers in the same pan for approx. 3 mins. on each side. Arrange the skewers and potatoes on top of the tzatziki hummus, garnish with the reserved oregano.

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