Lamb kebabs & Greek salad
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Serves 4
Skip to ingredients
Ingredients
- juice ½ lemon
- 2 tbsp olive oil
- 1 garlic clove, crushed
- 600g diced lamb leg
For the salad
- 4 large tomatoes, chopped
- 1 cucumber, chopped
- large handful black olives, roughly chopped
- 200g pack feta cheese, crumbled
- bunch of mint, chopped
Method
- STEP 1
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.
- STEP 2
Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.
- STEP 3
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.
