Name: Marinated Greek lamb skewers
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoon extra virgin olive oil; 2 teaspoon grated lemon rind; 1 teaspoon dried oregano leaves; 1 clove garlic, crushed; 800 gram lamb backstraps, cut into 3cm pieces (or diced lamb); 8 pita bread; lemon wedges, for serving; Greek salad; 2 large (440g) tomatoes, chopped coarsely; 1 (130g) lebanese cucumber, halved lengthways, sliced diagonally; 1/2 small (50g) red onion, sliced thinly; 1/2 cup (60g) seeded black olives; 125 gram feta cheese, cut into cubes; 1 tablespoon extra virgin olive oil; 1/4 teaspoon dried oregano leaves; Baba ghanoush; 250 gram tub prepared baba ghanoush; 2 tablespoon chopped fresh flat-leaf parsley; 2 teaspoon lemon juice

Marinated Greek lamb skewers

The classic Greek seasoning of lemon, oregano and garlic brings out the flavour and helps tenderise the meat for these marinated lamb skewers. With a Greek salad and smokey baba ganoush on the side, it's a light, satisfying meal bursting with flavour.

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Serves 4

Prep

30M

Cook

20M

Total

50M

Ingredients

2 tablespoon extra virgin olive oil

2 teaspoon grated lemon rind

1 teaspoon dried oregano leaves

1 clove garlic, crushed

800 gram lamb backstraps, cut into 3cm pieces (or diced lamb)

8 pita bread

lemon wedges, for serving

Greek salad

2 large (440g) tomatoes, chopped coarsely

1 (130g) lebanese cucumber, halved lengthways, sliced diagonally

1/2 small (50g) red onion, sliced thinly

1/2 cup (60g) seeded black olives

125 gram feta cheese, cut into cubes

1 tablespoon extra virgin olive oil

1/4 teaspoon dried oregano leaves

Baba ghanoush

250 gram tub prepared baba ghanoush

2 tablespoon chopped fresh flat-leaf parsley

2 teaspoon lemon juice

Method

1.Combine the oil, rind, oregano, garlic and salt and pepper in a small bowl; mix well.

2.Thread lamb onto 8 skewers. Rub lemon mixture all over lamb.

3.Cook skewers on a heated, oiled grill plate (or grill or barbecue) until browned all over and cooked as desired.

4.Meanwhile, make Greek salad: combine the tomato, cucumber, onion, olives, feta, oil and oregano in a medium bowl; season to taste with salt and pepper.

5.Combine the baba ghanoush, parsley and juice in small bowl.

6.Cook the pita on a heated, oiled grill plate (or grill or barbecue) until heated through.

7.Serve skewers with lemon wedges, pita bread, greek salad and baba ghanoush drizzled with extra oil and sprinkled with parsley leaves.

Not suitable to freeze or microwave. If you are using bamboo skewers, soak them in water for at least 30 minutes before using to prevent scorching and splintering.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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