Lamb kebabs with Greek salad

Lamb kebabs with Greek salad


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About this recipe: Cubes of lamb flavoured with a mixture of garlic, lemon and fresh oregano are cooked on skewers and served with a Greek-style tomato and cabbage salad and pita bread for a deliciously aromatic main dish. These can be grilled or barbecued.

Ariana Klepac

Serves: 4 

  • 1 tablespoon extra virgin olive oil
  • 2 large garlic cloves, crushed
  • juice of 1/2 lemon
  • 1 tablespoon chopped fresh oregano
  • 450 g boneless leg of lamb, trimmed of visible fat, cut into 2-cm dice
  • 4 wholemeal pita breads, cut into triangles, to serve
  • Greek-style yoghurt to serve (optional)
  • 6 tomatoes, thickly sliced
  • 1 red onion, finely chopped
  • 1 baby or small white cabbage, about 220 g, core removed and thinly shredded
  • 4 tablespoons chopped fresh mint
  • 1/4 cucumber, halved and thinly sliced
  • juice of 1/2 lemon
  • 1 tablespoon extra virgin olive oil

Prep:30min  ›  Cook:10min  ›  Ready in:40min 

  1. Preheat the grill , or barbecue or heat a ridged cast-iron grill pan. Put the olive oil, garlic, lemon juice and oregano in a bowl and stir to combine. Add the lamb and turn until well coated. Thread the cubes onto 4 skewers.
  2. Cook the lamb under the grill or in the pan for about 7–8 minutes or until tender, turning frequently. Towards the end of cooking, warm the pita bread under the grill.
  3. Combine the tomatoes, red onion, cabbage, mint, cucumber, lemon juice and olive oil in a bowl. Toss gently.
  4. Serve the kebabs with the salad, pita bread and yoghurt, if using.

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