Greek-style Lamb Kebabs

Kebabs are a quick and easy way to cook meat on a barbecue. Keep them turning on their skewers to ensure thorough cooking and even browning. If you are using wooden skewers, make sure to soak them for at least 30 minutes so they don't catch alight on the barbecue.

Greek-style Lamb Kebabs


  • 1 tablespoon extra virgin olive oil
  • 2 large cloves garlic, crushed or finely chopped
  • juice of 1/2 lemon
  • 1 tablespoon chopped fresh oregano
  • 500 g boneless leg of lamb, trimmed of all fat and cut into 2.5 cm cubes
  • 4 pita breads, cut into triangles
  • Greek-style yogurt (optional), to serve
  • 6 tomatoes, thickly sliced
  • 1 red onion, finely chopped
  • 1 small white cabbage, leaves thinly shredded
  • 1⁄3 cup (20 g) chopped fresh mint
  • 1⁄4 telegraph cucumber, halved and thinly sliced
  • juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil
  • salt and pepper


  1. Lightly oil a barbecue hotplate or grill rack and preheat to medium-high heat.
  2. Place the olive oil, garlic, lemon juice and oregano in a large non-metallic bowl and stir to mix together.
  3. Add the lamb cubes and turn until well coated. Thread the lamb cubes onto four skewers. (If using wooden skewers, soak them in cold water for 30 minutes before use.)
  4. Cook the lamb kebabs for 7–8 minutes, or until well browned and cooked through, turning frequently.
  5. Towards the end of the cooking time, toast the pita breads lightly on the hotplate.
  6. Meanwhile, to make the salad, place all the ingredients in a salad bowl and season with salt and pepper to taste.
  7. Toss together gently to combine.
  8. Serve the kebabs with the salad, pita breads and yogurt, if using.

Serves: 4
Preparation: 10 minutes
Cooking: 10 minutes
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