Lamb kebabs & Greek salad

Skewer your meat and griddle to your preference and serve with a healthy salad of tomatoes, olives and feta

  • Prep:20 mins
    Cook:10 mins
    Plus marinating
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 495
  • fat 36g
  • saturates 16g
  • carbs 5g
  • sugars 4g
  • fibre 2g
  • protein 38g
  • salt 2.2g


  • juice ½ lemon
  • 2 tbsp olive oil
  • 1 garlic clove, crushed
  • 600g diced lamb leg
  • 4 large tomatoes, chopped
  • 1 cucumber, chopped
  • large handful black olives, roughly chopped
  • 200g pack feta cheese, crumbled
  • bunch of mint, chopped


  1. Mix the lemon juice, olive oil and garlic in a mixing bowl. Pour half into a jug and set aside for later. Add the lamb to the bowl, stir to coat, then thread onto 8 small skewers If using wooden skewers, soak in water for at least 30 mins before use. Pour over any excess marinade and let stand for 10 mins.

  2. Meanwhile, mix all salad ingredients together, except the mint, and pour over the reserved lemon juice and oil mix.

  3. Heat a griddle pan. Cook the lamb for 8 mins, turning every couple of mins, until cooked through and slightly charred. Mix the mint through the salad and serve immediately with the kebabs.

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