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Marinated greek lamb skewers


  • Marinated greek lamb skewers
  • 2 tablespoons extra virgin olive oil
  • 2 teaspoons grated lemon rind
  • 1 teaspoon dried oregano leaves
  • 1 clove garlic, crushed
  • 800g lamb backstraps, cut into 3cm pieces (or diced lamb)
  • 8 pitta bread
  • lemon wedges, for serving
  • Greek salad
  • 2 large (440g) tomatoes, chopped coarsely
  • 1 (130g) Lebanese cucumber, halved
  • lengthways, sliced diagonally
  • ½ small (50g) red onion, sliced thinly
  • ½ cup (60g) seeded black olives
  • 125g fetta cheese, cut into cubes
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon dried oregano leaves
  • Baba ghanoush
  • 250g tub prepared baba ghanoush
  • 2 tablespoons chopped fresh
  • flat-leaf parsley
  • 2 teaspoons lemon juice

Marinated greek lamb skewers

  • Serving size: Serves 4
  • Cooking time: Less than 60 minutes

Combine the oil, rind, oregano, garlic and salt and pepper in a small bowl; mix well.

Thread lamb onto 8 skewers. Rub lemon mixture all over lamb.

Cook skewers on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.

Greek salad: Meanwhile, combine the tomato, cucumber, onion, olives, fetta, oil and oregano in a medium bowl, season to taste with salt and pepper.

Baba Ghanoush: Combine the Baba Ghanoush, parsley and juice in small bowl. Cook the pitta on a heated, oiled grill plate (or grill or barbecue) until heated through.

Serve skewers with lemon wedges, pitta bread, Greek Salad and Baba Ghanoush drizzled with extra oil and sprinkled with parsley leaves.

Not suitable to freeze or microwave.

Cook's note: If you’re using bamboo skewers, soak them in water for at least 30 minutes before using to prevent scorching and splintering.

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