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.
. 600g cubed lamb
. 2 red onions cut into wedges
. Juice and zest of 1 lemon
. 40ml olive oil
. 1 tbs dried oregano
. 3 cloves garlic crushed
. 200g cherry tomatoes
. 80g feta cheese
. ½ red onion sliced
. ½ cucumber deseeded and diced
. 100g Olives
. 1 tsp fresh oregano or ½ tsp dried
. 30ml olive oil
. Juice ½ lemon
1. 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.
2. Soak the wooden skewers for 30 minutes before use, then thread
alternatively the lamb and onion, and 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.
3. Combine the Greek salad ingredients in a large bowl then leave to stand and
marinade for 10 minutes before serving.
Serve the lamb and Greek salad with warm pitta bread, salad leaves and tzatziki.