• 4servings
  • 30minutes
  • 470calories

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Nutrition Info . . .

NutrientsLipids, Cellulose
VitaminsA, B2, B3, B9, C, P
MineralsNatrium, Manganese, Silicon, Iron, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 large garlic cloves, crushed

  2. 1 tbsp chopped fresh oregano

  3. 450g (1 lb) boneless leg of lamb, trimmed of all fat and cut into 2 1/2 cm (1 in) cubes

  4. salt and pepper

  5. Greek-style salad:

  6. 6 tomatoes, thickly sliced

  7. 1 red onion, finely chopped

  8. 1 baby white cabbage, about 225 g (8 oz), core removed and thinly shredded

  9. 4 tbsp chopped fresh mint

  10. 1/4 cucumber, halved and thinly sliced

  11. juice of 1/2 lemon

  12. 1 tbsp extra virgin olive oil

  13. To serve:

  14. 4 pitta breads, cut into triangles

  15. 0% fat Greek-style yogurt

Instructions Jump to Ingredients ↑

  1. Preheat the grill or heat a ridged cast-iron grill pan. Put the olive 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.

  2. 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 pitta bread under the grill or on the grill pan.

  3. Meanwhile, make the salad. Put all the ingredients in a salad bowl and season with salt and pepper to taste. Toss together gently.

  4. Serve the kebabs with the salad, pitta bread and yogurt.


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