Greek lamb kebabs
3
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
No time to marinate to your meat? Just choose a tender cut and cook it with lemon rind and garlic to infuse it with flavour.
Ingredients
Lemon(s)
2 medium
Lamb backstrap, raw
450 g, (Buy 500g) fat trimmed, cut into 2.5cm pieces
Garlic
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
Olive oil
1 tbs
Instructions
1
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.
2
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.
3
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.
4
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.
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