Greek lamb kebabs
lean lamb backstrap
450 g, (Buy 500g) fat trimmed, cut into 2.5cm pieces
2 clove(s), crushed
wholemeal lebanese bread
100 g, (1x100g piece)
mixed salad leaves
200 g, rocket and baby spinach variety
Artichoke hearts, canned, rinsed, drained
200 g, quartered
- Cut 1 lemon into wedges and set aside. Using a vegetable peeler, remove rind from remaining lemon, being careful to avoid any white pith. Cut rind into 2cm pieces. Set aside. Juice peeled lemon.
- Combine lamb, garlic and 1 tablespoon juice in a medium bowl. Thread lamb onto 8 wooden skewers (see tip), adding a piece of rind for every 2–3 pieces of lamb.
- Preheat a chargrill or barbecue over high heat. Cook skewers, turning, for 8–10 minutes or until cooked to your liking. Cover skewers with foil and set aside to rest for 5 minutes before serving.
- Meanwhile, cook bread for 1–2 minutes each side or until golden and crisp. Break into small pieces. Transfer to a large bowl. Add salad mix, artichokes, oil and 1 tablespoon juice and toss gently to combine. Serve skewers with salad and reserved lemon wedges.