Ingredients 1kg lamb mince 200g feta 1 onion finely chopped 1 clove garlic finely chopped 1 cup full, flat-leaf parsley and mint leaves, finely chopped 1 teaspoon cumin Horseradish tzatziki Lebanese bread Flat-leaf parsley Baby cos lettuce ½ a red onion sliced Method Combine all ingredients together in a large stainless steel bowl. Season with sea salt and freshly milled ground white pepper. Cover and chill for half an hour. Soak wooden skewers for 1 hour. Portion mince in 100gms and roll into a log and skewer with wooden skewers. Place onto flat grill and turn every 1 minute. Take Lebanese bread and place onto a warm plate. Add picked cos lettuce, sliced red onions and a spoon full of tzatziki dip. Once the souvlaki has cooked, place onto bread and serve. Brought to you by Peppers Airlie Beach Courtesy of Gregory Devine, Executive Chef at Tides Restaurant & Bar, Peppers Airlie Beach. Read more about Tides Restaurant & Bar .