Servings: 4, makes 8 skewers
Preparation: 30 minutes
Cooking time: 10 minutes
Ingredients
1kg lamb shoulder
8 bamboo skewers
4-8 flatbreads or wraps
MARINADE AND DRESSING
4 cubes of Naked Rivals lemon juice, thawed
45g (1½ tbs) honey
1 tbs extra virgin olive oil
1 tsp dried oregano
1 tsp salt flakes
1 large garlic clove, crushed
GREEK SALAD
250g punnet perino tomatoes, sliced
½ small red onion, thinly sliced
1 lebanese cucumber, thinly sliced
1/3 cup pitted Kalamata olives
100g feta
TZATZIKI
140g (½ cup) greek yoghurt
1 cube of Naked Rivals lemon juice, thawed
½ lebanese cucumber, coarsely grated
1 small garlic clove, crushed
Salt and pepper to season
Method
- For the Marinade and Dressing, combine all ingredients except garlic in a medium bowl and whisk well. Set 2 tablespoons aside for the dressing. Add garlic to the marinade and whisk.
- Trim large portions of fat from the lamb and cut into 1 inch pieces. Add to the marinade and toss. Set aside for 30 minutes.
- Meanwhile, soak bamboo skewers in water for 30 minutes.
- For the Greek Salad, combine tomatoes, onion, cucumber and olives in a medium bowl, leaving the feta and dressing to the side until ready to serve.
- For the Tzatziki, combine yoghurt, lemon juice, cucumber and garlic in a small bowl and mix well. Season with salt and pepper.
- Thread marinated lamb onto soaked skewers.
- Heat a barbeque or large frying pan over medium-high heat. Cook skewers, turning and brushing with marinade, for 5-6 minutes or until cooked to your liking.
- Meanwhile, wrap the flatbreads or wraps in foil and warm on the barbeque for 3-4 minutes, turning regularly to avoid burning. Alternatively, they could be toasted individually on the barbeque to char slightly.
- Pour reserved dressing over the salad and toss well. Transfer to a serving bowl and crumble feta over.
- Serve all on a big platter to share at the table.