Greek lamb kebabs

Published: 31 Jul 08
Updated: 18 Mar 24

Test kitchen approved

A super-simple, speedy recipe for Mediterranean-style kebabs.

Serves 4
Hands on time 5 mins, plus 10 mins cooking time

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Ingredients

400g lean lamb, cubed,
1 lemon, cut into wedges
12 bay leaves
1 large courgette, sliced
1 red pepper, cut into chunks
A mix of olive oil, a sprinkling of dried oregano and a squeeze of lemon
Potato wedges, to serve

Method

Thread the lamb onto skewers with pieces of lemon, bay leaves, sliced courgette and red pepper.
Griddle or barbecue, brushing with a mix of olive oil, a sprinkling of dried oregano and a squeeze of lemon, for 6-8 minutes, until the lamb is cooked but still a little pink.
Serve with potato wedges.

Recipe from August 2008 Issue

delicious. tips

New Zealand Pinot Noir is a wow with these kebabs.

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