Lean Lamb Souvlaki with Greek Salad

Ingredients

• 700 g lean lamb leg steaks, cut into 3cm cubes
• 3 garlic cloves, minced
• salt and black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• 0.5 tsp ground cumin
• 3 tbsp olive oil
• 1 lemon, juiced
• 100 g feta cheese, crumbled
• 1 cucumber, deseeded and diced
• 300 g cherry tomatoes, halved
• 0.5 red onion, thinly sliced
• 1 tbsp red wine vinegar
• 2 tbsp extra virgin olive oil
• 100 g pitted kalamata olives
• warmed pitta and tzatziki, to serve

Method

1. Tip 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 leave to marinate for at least 20 minutes (up to 4 hours in the fridge if you have time).
2. Thread the lamb onto soaked wooden skewers, packing the cubes snugly but not crushed together so the heat can get between them.
3. Make the salad: toss the cucumber, cherry tomatoes, red onion and olives in a wide bowl with 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. Heat a griddle pan or barbecue over very high heat until smoking. Lay the skewers down and cook for 3–4 minutes per side, turning once, until the lamb is well charred on the outside and pink in the middle — 3 minutes a side gives you medium.
5. Lift the skewers onto a warm plate and rest for 2 minutes while you warm the pitta in a dry pan or directly on the griddle for about a minute each side, until softened and lightly toasted.
6. Serve the skewers alongside the Greek salad and warm pitta, with tzatziki for dipping. Finish with a drizzle of extra virgin olive oil and a scatter of torn basil.