Use the freshest leaves in season as the bed for this zingy lamb kebab recipe, which can be served as a family supper or a weekend lunch.
Ingredients
- Juice of 1 lemon, plus lemon wedges to garnish
- 2 garlic cloves, finely diced
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 3 tbsp extra-virgin olive oil
- 425g lean lamb fillet
- 2 red onions, cut into large dice
- 100g mixed salad leaves, including British spinach
- 4 spring onions, finely sliced
- ¾ cucumber, peeled, halved and finely sliced
- 200g natural Greek yogurt
- 4 medium pittas or flatbreads
Method
- 1. Set aside ½ tbsp lemon juice and put the rest in a bowl. Add the garlic, cumin, cayenne pepper and 2 tbsp olive oil. Cut the lamb into 2.5cm dice and mix into the marinade. Cover and chill in the fridge until needed.
- 2. Preheat a griddle pan over a high heat. Season the lamb with salt and thread onto 8 skewers (if using wooden skewers, soak in water for 20 minutes before threading to prevent burning), alternating cubes of meat with onion squares. Cook in the griddle pan for 4-6 minutes, turning often, until medium rare.
- 3. Place the salad leaves, spring onions and cucumber in a large bowl and toss together with the set aside lemon juice and remaining olive oil. Place the yogurt into a separate bowl. Whisk in 50ml cold water and season to taste. Toast the pittas.
- 4. Serve 2 kebabs each, with the dressed salad alongside. Season and stuff the kebabs into the pittas, drizzle over the yogurt dressing and garnish with lemon wedges.
Nutritional info
Per serving: 530kcals, 23.7g fat (8.5g saturated), 33.3g protein, 50.1g carbs, 8.8g sugar, 1.1g salt
Wine Recommendation
Despite the lemon, these kebabs need a red wine to wash them down. A red from the Med, no less, for ripe, rounded flavours – try a southern French Syrah or Grenache.