Ingredients
- 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
- GREEK-STYLE SALAD
- 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
Preparation
- Lightly oil a barbecue hotplate or grill rack and preheat to medium-high heat.
- Place the olive oil, garlic, lemon juice and oregano in a large non-metallic bowl and stir to mix together.
- 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.)
- Cook the lamb kebabs for 7–8 minutes, or until well browned and cooked through, turning frequently.
- Towards the end of the cooking time, toast the pita breads lightly on the hotplate.
- Meanwhile, to make the salad, place all the ingredients in a salad bowl and season with salt and pepper to taste.
- Toss together gently to combine.
- Serve the kebabs with the salad, pita breads and yogurt, if using.
Serves 4
Preparation: 10 minutes
Cooking: 10 minutes
