Lemon and oregano lamb kebabs


Serves 4

Preparation time: 30 minutes

Cooking time: 5 minutes


600g diced leg of lamb

Small bunch of oregano chopped

1 lemon zested and juiced

2 tbls olive oil

Salt and pepper

Cucumber & mint yoghurt:

150g Greek yoghurt

½ a cucumber de-seeded and finely chopped

Small bunch of mint, shredded

Salt and pepper

To serve:

4 warmed flat breads

1 lemon cut into 4 wedges

½ a red onion sliced

Small bunch of picked parsley


In a medium sized bowl, place in the lamb with the oregano, lemon and olive oil, season with salt and pepper and set aside for 20 minutes to marinade.

In a small bowl, mix together the Greek yoghurt, cucumber and mint and then season with salt and pepper and set aside.

Preheat a griddle pan or BBQ. Then divide the lamb between four skewers and place on the griddle or BBQ and cook for three minutes each side, the lamb should be slightly pink in the middle. When the lamb is cooked, divide between four warm plates and serve with the cucumber and mint yoghurt, flat breads, lemon wedges, red onion and parsley.