Ingredients (serves 4)
400g lamb fillets, cut into 2cm pieces
2 garlic cloves, crushed
2 tbs olive oil
1 tbs dried oregano
1 tbs sweet paprika
1 tbs lemon juice
Afghan or Lebanese bread, to serve
Greek yoghurt, to serve
Lemon wedges, to serve
2 green bullhorn capsicums, thinly sliced crossways
2 Lebanese cucumbers, coarsely chopped
200g cherry tomatoes, quartered
1 small red onion, thinly sliced into rings
1/2 cup (95g) small black olives
100g feta, coarsely crumbled
Extra virgin olive oil, to serve
- Combine lamb, garlic, oil, oregano, paprika and lemon juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
- Thread the lamb evenly among 12 bamboo skewers. Preheat a barbecue or chargrill pan on high. Add the skewers and cook, turning occasionally, for 6-8 minutes for medium or until cooked to your liking. Remove from heat and set aside to rest.
- Meanwhile, for the Greek salad: combine capsicum, cucumber, tomato, onion, olives and feta in a large bowl. Drizzle with oil.
- Divide lamb among serving plates. Serve with Greek salad, bread, yoghurt and lemon wedges, if desired.
Tip: Soak bamboo skewers in cold water for 15 minutes before adding the lamb. This will prevent them burning during cooking.
Notebook: - February 2007, Page 120 - Recipe by Sarah Hobbs
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