OREGANO PAPRIKA LAMB KEBABS WITH GREEK SALAD

INGREDIENTS

• 400g lamb fillets, cut into 2cm pieces
• 2 garlic cloves, crushed
• 2 tablespoons olive oil
• 1 tablespoon dried oregano
• 1 tablespoon sweet paprika
• 1 tablespoon lemon juice
• Afghan or Lebanese bread, to serve
• Tamar Valley Greek Style Yoghurt, to serve
• Lemon wedges, to serve

GREEK SALAD

• 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

How to Make

1.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.

2.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.

3.Meanwhile, for the Greek salad: combine capsicum, cucumber, tomato, onion, olives and feta in a large bowl. Drizzle with oil.

4.Divide lamb among serving plates. Serve with Greek salad, bread, yoghurt and lemon wedges, if desired.

NUTRITION

• 1563 kj
  ENERGY
 
• 26g
  FAT TOTAL
 
• 8g
  SATURATED FAT
 
• 5g
  FIBRE
 
• 28g
  PROTEIN
• 80mg
  CHOLESTEROL
 
• 708.55mg
  SODIUM
 
• 3g
  CARBS (SUGAR)
 
• 5g
  CARBS (TOTAL)

All nutrition values are per serve

NOTES

Tip: Soak bamboo skewers in cold water for 15 minutes before adding the lamb. This will prevent them burning during cooking.