Greek lamb kebabs with Greek salad

Dean Edwards brings a taste of the Mediterranean to the dinner table with his Greek lamb kebabs and side salad.

Serves 4Prep: 30 minutes, plus marinating timeCook: 10 minutes

Ingredients:

For the kebabs:Juice and zest of 1 lemon40ml olive oil1 tbsp dried oregano3 cloves garlic, crushed600g cubed lamb (neck fillets work well)2 red onions, cut into wedges

Greek salad:200g cherry tomatoes100g feta cheese, cubed½ red onion, sliced½ cucumber, deseeded and diced100g olives, halved1 tsp dried oregano40ml olive oilJuice ½ lemon

Tzatziki:150g Greek yogurt½ cucumber peeled, deseeded and diced2 tbsp fresh mint, chopped½ clove garlic, crushedSmall pinch sugar

Method:

• Soak the wooden skewers for 30 minutes before use

• For the kebabs: Whisk together the lemon juice, olive oil, oregano, and garlic, reserve some of the marinade for basting.

• Place the lamb in a bowl and pour over the marinade. Place in the fridge and marinate for around 2 hours or, if you have time preferably overnight in the fridge. The marinating is optional but will really add depth of flavour to the dish.

• Thread the lamb and onion alternately onto the soaked skewers. Cook on a preheated griddle for 2-3 minutes per side, overall cooking time around 8-9 minutes. Leave to rest for 5 minutes.

• For the salad: In a bowl gently toss the tomatoes, feta cheese, onion, cucumber, olives, oregano, oil and lemon juice

• For the tzatziki: In a small bowl mix the yogurt, cucumber, mint, garlic and sugar. Leave to stand for 10 minutes before serving with the lamb kebabs and Greek salad