Lamb Kebabs with Tzatziki Dip by Olivia Dyer & Bridy Fulvio

Dietary Guidelines: , , , , , , ,

Print Friendly, PDF & Email



Quick, easy and good for entertaining!


  • 8 skewers (soaked in water before using)
  • 500g lamb, diced
  • 1 red capsicum, diced
  • 1 green capsicum, diced
  • 1 onion, diced

Tzatziki Dip

  • 1 Lebanese cucumber, grated
  • 1 garlic clove, minced
  • fresh mint sprigs, finely chopped
  • 6 table spoons Jalna Greek-style yoghurt
  • 6 mint leaves, chopped, extra


  1. Thread the pre-soaked skewers with a piece of lamb, a piece of red and green capsicum, then a piece of onion, and repeat this procedure until the skewers are full.
  2. Pan fry or place on a barbecue. Cook for 5minutes on all sides. (The meat should be coloured all over but not overdone.)
  3. To prepare the tzatziki dip, mix all ingredients in a bowl and refrigerate until ready to serve.
  4. Drizzle the dip over the cooked lamb skewers, garnish with extra mint leaves and serve.


Diabetic Friendly: Serve with garden salad or rice or potato

Low Lactose: Use LF plain yoghurt


Nutritional Analysis


per serve, fat 6.8g, saturated fat 3.4g, protein 28.6g, carbohydrate 6.3g, sodium 107mg, energy 855kJ (204 cal), GI low


Low to No Additives

Recipe taken from Low to No Additives By Olivia Dyer & Bridy Fulvio.


Click here to find out how to purchase this book


Click here to read Olivia & Bridy’s article on Food Additives


Click here to read Olivia & Bridy’s article on Food Additive Effects & Reactions


Click here to read Olivia & Bridy’s A-Z list of Prescribed Food Additive Names



You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.