Lemon and Oregano Lamb kebabs

Lemon and Oregano Lamb kebabs

Time

prep 0:30       total 0:35

Yield

4 servings

Ingredients

Ingredients

1-1/3 lb. diced leg of lamb
Small bunch of oregano chopped
1 lemon zested and juiced
2 tbsp. olive oil
Salt and pepper
5-1/3 oz. Greek yoghurt
1/2 a cucumber de-seeded and finely chopped
Small bunch of mint, shredded
Salt and pepper
4 warmed flat breads
1 lemon cut into 4 wedges
1/2 red onion sliced
Small bunch of picked parsley

Instructions

1. 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.
2. In a small bowl, mix together the Greek yoghurt, cucumber and mint and then season with salt and pepper and set aside.
3. 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.
4. Best served with Shloer

Author's Comments

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