Looking for something a little bit different to do on the barbecue this year? Why not try these easy peasy Greek Style Lamb Kebabs? Marinated in a delicious mix of olive oil, oregano, lemon and garlic, they are so simple to make – but taste incredible! Not BBQ weather? No problem – you can make these indoors too.
Course BBQ, Main Course
Prep Time 10minutes
Cook Time 10minutes
Total Time 20minutes
Author Eb Gargano
Greek Style Lamb Kebabs
Juice of 2 lemons
2clovesgarliccrushed or grated
1tablespoondried oreganoplus extra for garnish
900glamb leg steaksdiced into small cubes (or buy the lamb pre-diced)
You will also need...
8skewersideally metal – if using wooden skewers see note
Mix together all the ingredients (except the lamb) in a large bowl. Add in the lamb cubes and turn the lamb in the marinade until well coated. Cover with clingfilm and marinate for 2 hours in the fridge, or if you don’t have time, simply continue with the recipe.
Remove the lamb from the fridge 15 minutes before you need it, if you can, to allow it to come up to room temperature. Thread the cubes of lamb onto the skewers (see note if using wooden skewers), so you have a roughly even amount of lamb on each of the 8 skewers.
Get your BBQ/grill/griddle pan nice and hot and cook the lamb for 3-4 minutes on each side until slightly charred on the outside, but still soft and juicy on the inside (test a little cube if you’re not sure – cooks perk, eh?).
Serve sprinkled with a little more oregano.
(1) If you are using wooden skewers, make sure you soak them well in water before using them so they don’t burn. (2) If you have the time, allow 2 hours for marinating.Nutrition information is approximate and meant as a guideline only.