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Preparation Time: 20 minutes (Plus marinating)
Cooking Time: 10 minutes
Serves: 4
nutrition (estimate)
Calories: 495
Fat: 36g
Saturates: 16g
sugars: 4g
fibre: 2g
protein: 38g
salt: 2.2g
Ingredients
- juice ½ lemon
- 2 tbsp olive oil
- 1 garlic clove
- 600g diced lamb
For the salad
- 4 large tomatoes
- 1 cucumber
- large handful black olives
- 200g pack feta cheese
- handful of mint
METHOD
- Mix the lemon juice, olive oil and minced garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the diced lamb to the bowl, stir to coat, then thread onto 8 small skewers. Pour over any excess marinade and let stand for 10 minutes.
- In the meantime, for the salad, combine the chopped tomatoes, cucumber, black olives and the crumbled feta cheese into a bowl, except the mint, and pour over the reserved lemon juice and olive oil mix.
- Heat a griddle pan. Cook the lamb for roughly 8 minutes, turning every couple of minutes, until cooked through and slightly charred. Mix the chopped mint through the salad and serve immediately with the kebabs.
