Opa, Chef! Bring a taste of Greece to your weeknight dinner table with this effortless and simply delicious dish. A tasty bowl of lamb goulash and roasted beetroot is sided with traditional Greek flavours of cucumber & tomato salsa. We think it’s about time to bring out the ouzo!
Lamb Souvlaki Bowl
Lamb Souvlaki Bowl
with roasted beetroot & hummus
Hands on Time: 20 - 35 minutes
Overall Time: 40 - 55 minutes
Ingredients:
- Beetroot
- Cucumber
- Free-range Lamb Chunks
- Fresh Parsley
- Hummus
- NOMU Moroccan Rub
- Pickled Onions
- Pitted Black Olives
- Tomato
- Tomatoes
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Butter
- Paper Towel
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the lamb goulash, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 200g
Cucumber - 100g
Tomato - 1
Pickled Onions - 20g
Fresh Parsley - 3g
Pitted Black Olives - 20g
Free-range Lamb Chunks - 150g
NOMU Moroccan Rub - 10ml
Hummus - 40ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 30-35 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 5-6 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the lamb goulash, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 400g
Cucumber - 200g
Tomato - 1
Pickled Onions - 40g
Fresh Parsley - 5g
Pitted Black Olives - 40g
Free-range Lamb Chunks - 300g
NOMU Moroccan Rub - 20ml
Hummus - 80ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the lamb goulash, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 600g
Cucumber - 300g
Tomatoes - 2
Pickled Onions - 60g
Fresh Parsley - 8g
Pitted Black Olives - 60g
Free-range Lamb Chunks - 450g
NOMU Moroccan Rub - 30ml
Hummus - 125ml
ROAST
Preheat the oven to 200°C. Spread the beetroot pieces on a roasting tray. Coat in oil and season. Roast in the hot oven until crispy, 35-40 minutes (shifting halfway).
SIMPLE SALSA
In a bowl, combine the diced cucumber, the diced tomato, the diced onion (to taste), ½ the chopped parsley, the halved olives, a drizzle of oil, and seasoning.
SIZZLING LAMB
Place a pan over medium heat with a drizzle of oil. Pat the lamb dry with paper towel. When hot, sear the lamb until browned and cooked through, 6-8 minutes (shifting occasionally). In the final 1-2 minutes, baste with a knob of butter and ¾ of the NOMU rub. Remove from the pan and season.
A TRIP TO GREECE
Plate up the roasted beetroot. Side with the lamb goulash, and the tomato salsa. Serve with the hummus drizzled with olive oil and sprinkled with the remaining rub. Scatter over the remaining parsley. A masterpiece, Chef!
Beetroot - 800g
Cucumber - 400g
Tomatoes - 1
Pickled Onions - 80g
Fresh Parsley - 10g
Pitted Black Olives - 80g
Free-range Lamb Chunks - 600g
NOMU Moroccan Rub - 40ml
Hummus - 160ml
Woolies Products in this dish
