Lemony lamb kebabs with Greek salad
Dean Edwards is in the kitchen this week, cooking up some culinary delights. Fancy bringing a bit of Greece to your mealtimes? If so, you'll love these lemony lamb kebabs.
Serves 4
Ingredients
For the lamb
600g cubed lamb2 red onions, cut into wedgesJuice and zest of 1 lemon40ml olive oil1 tbsp dried oregano3 gloves garlic
For the Greek salad
200g cherry tomatoes80g feta cheese½ red onion, sliced½ cucumber, deseeded and diced100g olives1 tsp fresh oregano or ½ tsp dried30ml olive oilJuice ½ lemon
Method
Whisk together the lemon juice, olive oil, oregano, garlic and pepper, reserving some of the marinade for basting. Marinade the lamb for at least 2 hours, or if you have time preferably overnight in the fridge.
Soak the wooden skewers for 30 minutes before use, then thread alternatively the lamb and onion. Cook on a pre-heated griddle for 2-3 minutes per side, overall cooking time around 8-9 minutes. Leave to rest for 5 minutes.
Combine the Greek salad ingredients in a large bowl then leave to stand and marinade for 10 minutes before serving.
Serve with warm pitta bread, salad leaves and tzatziki