- juice ½ lemon
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 garlic clove, crushed
- 600g diced lamb leg
A lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
For the salad
- 4 large tomato, chopped
A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…
- 1 cucumber, chopped
- large handful black olives, roughly chopped
- 200g pack feta cheese, crumbled
- bunch of mint, chopped
There are several types of mint, each with its own subtle difference in flavour and appearance.…
Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.
Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.