Ingredients
1 tablespoon extra virgin olive oil
2 large cloves garlic, crushed
juice of ½ lemon
1 tablespoon chopped fresh oregano
500 g boneless leg of lamb, trimmed of all fat and cut into 2.5 cm cubes
salt and pepper
Greek-style salad
6 tomatoes, thickly sliced
1 red onion, finely chopped
1 baby white cabbage, about 250 g, core removed and thinly shredded
⅓ cup (20 g) chopped fresh mint
¼ telegraph cucumber, halved and thinly sliced
juice of ½ lemon
1 tablespoon extra virgin olive oil
To serve
4 pita breads, cut into triangles
Preparation
- Preheat the grill or heat a ridged cast-iron grill pan.
- Put the oil, garlic, lemon juice and chopped oregano in a bowl and stir to mix together.
- Add the cubes of lamb and turn until very well coated.
- Thread the cubes onto 4 skewers.
- Cook the lamb under the grill or on the grill pan for 7–8 minutes or until tender, turning frequently.
- Towards the end of cooking, warm the pita bread under the grill or on the grill pan.
- Meanwhile, make the salad.
- Put all the ingredients in a salad bowl and season with salt and pepper to taste.
- Toss together gently.
- Serve the kebabs with the salad, pita bread and yogurt.
Each serving provides 1968 kJ, 470 kcal, 32 g protein, 16 g fat (5 g saturated fat), 52 g carbohydrate (10 g sugars), 5 g fibre