Lean Lamb Souvlaki with Greek Salad

• 700 glean lamb leg steaks, cut into 3cm cubes
• 3garlic cloves, minced
• Fine salt, to taste
• 1 tspdried oregano
• 1 tspdried thyme
• ½ tspground cumin
• 3 tbspolive oil
• 30 mllemon juice
• 100 gfeta cheese, crumbled
• 1cucumber, deseeded and diced
• 300 gcherry tomatoes, halved
• ½red onion, thinly sliced
• 1 tbspred wine vinegar
• 2 tbspextra virgin olive oil
• 100 gpitted kalamata olives
• 15 gbasil leaves, torn
• 4pitta breads, about 60 g each, optional (optional)
• 160 gprepared tzatziki, optional (optional)
• Black pepper, to taste

Method

1. 1Tip the lamb cubes into a bowl with the olive oil, lemon juice, garlic, oregano, thyme and cumin. Season generously with salt and black pepper, toss until every piece is glossy, and cover and refrigerate for at least 20 minutes, or up to 4 hours.
2. 2Thread the lamb onto eight metal skewers, packing the cubes snugly but not crushed together so the heat can get between them.
3. 3Make the salad: toss the cucumber, cherry tomatoes, red onion and olives in a wide bowl with 1½ tbsp of the extra virgin olive oil and red wine vinegar. Season, then scatter the crumbled feta over the top in big craggy pieces. Set aside so the juices mingle.
4. 4Heat the griddle or barbecue to medium-high. Cook the skewers for 10–12 minutes, turning regularly to colour every face, until the centre of the largest cube reaches 75°C for 30 seconds. Work in two pans or on a large barbecue so the skewers fit without crowding.
5. 5Rest the skewers for 2 minutes while warming any optional pittas in a dry pan.
6. 6Serve two skewers per person with the Greek salad. Add any optional pitta and tzatziki. Finish with the reserved ½ tbsp extra virgin olive oil and torn basil.

Per serving

kcal

772

protein

35.2g

fibre

3.1g

carbs

11.2g

fat

65.2g