Uploaded February 2026 | Updated September 2026, 1 week ago
Lamb souvlaki bowl
Serves 4 Prep 10 mins (10 mins marinating) Cook 10 mins
350g punnet Perino Tomatoes Medley
1 lebanese cucumber, chopped
1/2 small red onion, thinly sliced
½ cup (60g) seeded kalamata olives
100g Coles Australian Feta, crumbled
¼ cup mint leaves
¼ cup dill sprigs
2 x 250g pkts microwavable Coles 7 Ancient Grains
Lamb souvlaki
2 tbs olive oil
2 tbs lemon juice
3 garlic cloves, crushed
2 tsp ground paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground cumin
2 x 270g pkts Coles Australian Lamb Leg Steak
Yoghurt dressing
1/3 cup (95g) Coles Greek Syle Yoghurt
1 garlic cloves, crushed
1 tbs lemon juice
1 tbs mint leaves
1 tbs dill sprig
1. To make the lamb souvlaki, Place oil, lemon juice, garlic, paprika, oregano, thyme and cumin in a small food processor. Season. Blend until well combined. Pour marinade over lamb in a large glass or ceramic bowl. Toss to combine. Set aside for 10 mins to develop the flavours.
2. To make the yoghurt dressing, combine yoghurt, garlic, lemon juice, mint and dill in a small food processor and blend until combined. Season and set aside.
3. Meanwhile, combine tomato,cucumber, onion, olives mint and dill in a medium bowl. Season.
4. Heat a barbecue grill or chargrill on medium-high. Cook the lamb, about 3 mins each side or cooked to your liking. Transfer to a wire rack over a baking tray and pour over any pan juices. Stand 3 mins to rest. Slices lamb.
5. Microwave the grains following packet instructions.
6. Serve salad over grains in a large bowl and top with lamb. Drizzle with dressing, to serve.
6. Divide the grains evenly among serving bowls. Arrange the cucumber mixture over the grains in the bowls. Top with the lamb and sprinkle with feta. Drizzle with yoghurt dressing and sprinkle with mint and dill, to serve.
Lamb souvlaki bowl
Serves 4 Prep 10 mins (10 mins marinating) Cook 10 mins
350g punnet Perino Tomatoes Medley
1 lebanese cucumber, chopped
1/2 small red onion, thinly sliced
½ cup (60g) seeded kalamata olives
100g Coles Australian Feta, crumbled
¼ cup mint leaves
¼ cup dill sprigs
2 x 250g pkts microwavable Coles 7 Ancient Grains
Lamb souvlaki
2 tbs olive oil
2 tbs lemon juice
3 garlic cloves, crushed
2 tsp ground paprika
1 tsp dried oregano
1 tsp dried thyme
1 tsp ground cumin
2 x 270g pkts Coles Australian Lamb Leg Steak
Yoghurt dressing
1/3 cup (95g) Coles Greek Syle Yoghurt
1 garlic cloves, crushed
1 tbs lemon juice
1 tbs mint leaves
1 tbs dill sprig
1. To make the lamb souvlaki, Place oil, lemon juice, garlic, paprika, oregano, thyme and cumin in a small food processor. Season. Blend until well combined. Pour marinade over lamb in a large glass or ceramic bowl. Toss to combine. Set aside for 10 mins to develop the flavours.
2. To make the yoghurt dressing, combine yoghurt, garlic, lemon juice, mint and dill in a small food processor and blend until combined. Season and set aside.
3. Meanwhile, combine tomato,cucumber, onion, olives mint and dill in a medium bowl. Season.
4. Heat a barbecue grill or chargrill on medium-high. Cook the lamb, about 3 mins each side or cooked to your liking. Transfer to a wire rack over a baking tray and pour over any pan juices. Stand 3 mins to rest. Slices lamb.
5. Microwave the grains following packet instructions.
6. Serve salad over grains in a large bowl and top with lamb. Drizzle with dressing, to serve.
6. Divide the grains evenly among serving bowls. Arrange the cucumber mixture over the grains in the bowls. Top with the lamb and sprinkle with feta. Drizzle with yoghurt dressing and sprinkle with mint and dill, to serve.
