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Photo of Greek lamb kebabs by WW

Greek lamb kebabs

Total Time
25 min
15 min
10 min
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.



2 medium

Lamb backstrap, raw

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

Olive oil

1 tbs


  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.


TIP: Soak skewers in cold water for 10 minutes before using to stop them burning during cooking.