Lemon and Oregano Lamb Kebabs
This was a Greek inspired dinner; I have to admit – despite having some the very best food I’ve ever tasted in a wee family-run restaurant at the top of Olympia (honestly, also one of my favourite memories I think I have too) – that Greek food is not a staple at my table. I’m not sure I could really say why it hasn’t been previously but I think I’m going to try and include it a little more often.
It has been an age since I went to Greece. As a twelve year old I spent a month out there whilst my Dad was working and then a few years ago, after interailling through Eastern Europe, I spent a couple of weeks wandering around the Peloponnese. The history, the scenery and the people are just all so fantastic. I wasn’t wild about Athens but I loved meandering around fishing villages, travelling up through the mountains, camping in olive groves and spending many a day on the beach. Food and family and spending long, lethargic evenings around the dinner table are values so engrained into the Greek lifestyle that I couldn’t really help but fall in love with the place.
What’s more, I was cooking for friends when I made the kebabs and, as Greek is one of Lorna’s favourite cuisines and as I was taking over her kitchen for the evening, it seemed polite to make something I knew – hoped! – she’d enjoy!
This dish is full of light, summery flavours and these kebabs would be perfect for shoving on the BBQ. They’re bright and colourful (seriously, look at those photos, gorgeous colours) and really rather tasty if I do say so myself!
500g Lamb rump
Juice and rind of 1 lemon
3 cloves of garlic
2 tsp sea salt
1 tsp black pepper
3 tbsp olive oil
A handful of chopped, fresh oregano
1 red onion
3 peppers (I tend to go for any colours except green)
A punnet of cherry tomatoes
- Pop your olive oil, lemon juice and rind, crush garlic, oregano, salt and pepper into a bowl and mix well.
- Chop your meat into nice cubes, leaving the fat on, and place into the marinade. Set aside for at least 30 minutes.
- Chop up your peppers, courgette and red onion nice and chunkily; doesn’t have to be particularly fancy, or perfect, just nice big bite-sized pieces.
- Take your skewers and layer with the meat and veg. Try and make sure the fat on the lamb is all facing the same way.
- Make a slit into the tomatoes and place in the bottom of a baking tray; sprinkle with salt, chopped oregano and drizzle with a little oil. Place your kebabs over the tomatoes and empty the remaining marinade out over the kebabs.
- Pop under the grill, with the fat on the lamb facing upwards. Grill for 10-15 minutes before covering with foil (you don’t want to dry the meat out!) and putting in the oven for a further 10-15 minutes.
- Take out the oven and enjoy!
We served with pitta bread, humus, tzatziki and olives