Minted lamb kebabs with a Greek style salad
A little Greek feast that can be on the table in just 15 minutes. You’ll have everyone thinking you have slaved away in the kitchen all afternoon.
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Ingredients
- For the lamb kebabs:
- 300g diced lamb
- 200g natural yoghurt
- 1 large red onion, chopped into chunks
- 1 tbsp cumin
- 2 tbsp mint sauce
- 2 tbsp fresh pomegranate
- 4 pitta breads
- For the Greek salad:
- 2 babygem lettuces, roughly chopped
- Handful of cherry tomatoes halved
- Handful of black kalamata olives
- ½ red onion, finely sliced
- 200g block of feta cheese, diced
- 8 fresh mint leaves
Details
servings 2
Level of difficulty Average
Preparation time 10mins
Cooking time 15mins
Cost Average budget
Preparation
Step 1
Combine the lamb pieces with the cumin and 100g of yoghurt, place in the fridge and allow to marinate for 20 minutes. Meanwhile add the mint sauce to the remaining yoghurt, stir well and divide into 2 ramekins place this in the fridge along with the lamb.
Step 2
Make your kebabs by threading the onion and lamb onto 4 skewers, alternating the lamb and onion pieces (this may be a little messy with the yoghurt, so get stuck in). Place the kebabs on a grilling tray and grill for 5 minutes on each side.
Step 3
Place the lettuce in a large bowl, cover with tomatoes, olives, onion, feta and sprinkle over the mint leaves. Lightly toast the pitta breads, cut in half and assemble on a board with the yoghurt and mint dip. Place the kebabs in the middle and cover with fresh pomegranate seeds (arils).
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