|Photo: Lemon and oregano lamb kebabs recipe|
Photography by William Meppem
These tasty lamb skewers taste great served with Lebanese bread and a squeeze of lemon.
To Prep 0:20
To Cook 0:20
80ml (1/3 cup) fresh lemon juice
2 tbs extra virgin olive oil
1 tbs dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm pieces
6 ripe tomatoes, coarsely chopped
1 small red onion, cut into thin wedges
1 1/4 cups fresh continental parsley leaves
100g Greek feta, crumbled
Lemon wedges, to serve
Lebanese bread, to serve
Combine the lemon juice, oil, oregano and garlic in a shallow glass or ceramic dish. Thread lamb onto skewers. Add to marinade and turn to coat. Cover and place in fridge for 4 hours to marinate.
Preheat a chargrill on medium-high. Add half the lamb and cook for 4-5 minutes each side for medium or until cooked to your liking. Transfer to a plate and cover with foil to keep warm. Repeat with remaining lamb.
Combine the tomato, onion, parsley and feta in a bowl. Divide among serving plates and top with lamb. Serve with lemon wedges and bread. Notes
Note: Allow 4 hours marinating time.
Fat saturated 8.00g
Fat Total 23.00g
Carbohydrate sugars -
Carbohydrate Total 6.00g
Dietary Fibre 4.50g
Australian Good Taste - October 2006 , Page 98
Recipe by Michelle Southan
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