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Lamb kebabs & Greek salad

Lamb kebabs & Greek salad

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus marinating
  • Easy
  • Serves 4

Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta

Nutrition: per serving
HighlightNutrientUnit
low inkcal495
fat36g
saturates16g
carbs5g
sugars4g
fibre2g
protein38g
salt2.2g
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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.

Goes well with

Recipe from Good Food magazine, June 2012

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Overall rating

A star rating of 4.5 out of 5.8 ratings
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