Greek lamb kebabs
Food in a Flash
Greek lamb kebabs


1 tablespoon extra virgin olive oil

2 large cloves garlic, crushed

juice of ½ lemon

1 tablespoon chopped fresh oregano

500 g boneless leg of lamb, trimmed of all fat and cut into 2.5 cm cubes

salt and pepper

Greek-style salad

6 tomatoes, thickly sliced

1 red onion, finely chopped

1 baby white cabbage, about 250 g, core removed and thinly shredded

⅓ cup (20 g) chopped fresh mint

¼ telegraph cucumber, halved and thinly sliced

juice of ½ lemon

1 tablespoon extra virgin olive oil

To serve

4 pita breads, cut into triangles


  1. Preheat the grill or heat a ridged cast-iron grill pan.
  2. Put the oil, garlic, lemon juice and chopped oregano in a bowl and stir to mix together.
  3. Add the cubes of lamb and turn until very well coated.
  4. Thread the cubes onto 4 skewers.
  5. Cook the lamb under the grill or on the grill pan for 7–8 minutes or until tender, turning frequently.
  6. Towards the end of cooking, warm the pita bread under the grill or on the grill pan.
  7. Meanwhile, make the salad.
  8. Put all the ingredients in a salad bowl and season with salt and pepper to taste.
  9. Toss together gently.
  10. Serve the kebabs with the salad, pita bread and yogurt.

Each serving provides 1968 kJ, 470 kcal, 32 g protein, 16 g fat (5 g saturated fat), 52 g carbohydrate (10 g sugars), 5 g fibre

Serves 4
Preparation: 30 minutes
Cooking: 30 minutes


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