Ingredients
- 8 lamb kebabs
- Greek salad: 3 tomatoes, cut into wedges, 1 Lebanese cucumber, chopped, ½ red onion, thinly sliced, ½ cup kalamata olives, 150 g feta, crumbled
- Dressing: 3 tbsp olive oil, 1 tbsp red wine vinegar, 1 tsp dried oregano, salt and pepper
- Warm pita bread and lemon wedges, to serve
Method
- Toss the salad ingredients together and whisk the dressing. Dress just before serving.
- Heat an oiled barbecue or chargrill pan to medium-high. Cook the kebabs for 8 to 10 minutes, turning every couple of minutes, until browned outside and still slightly pink inside.
- Rest for 3 minutes, then serve with the salad, warm pita and lemon wedges.