Greek-ish lamb kebabs

Greek-ish lamb kebabs

By
From
What's for Dinner?
Makes
10
Prep
10 mins
Cooking time
10 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
1 lemon, grated zested
3 tablespoons olive oil
2 garlic cloves, crushed
1 tablespoon za’atar
2 tablespoons chopped coriander leaves
salt and freshly ground black pepper
500g lean lamb, diced into 2 cm chunks

Method

  1. Mix together the lemon zest, oil, garlic, za’atar and coriander and season with the salt and pepper. Pour over the lamb and toss to combine.
  2. Heat a barbecue grill until hot. Thread 4–5 pieces of lamb onto each skewer – you should make around 10. Cook for about 6–7 minutes, turning once or twice. Serve immediately with a green salad and baked potatoes.

Notes

  • Za’atar is a blend of sesame seeds, wild thyme and sumac (a sour red berry) which is available from Middle Eastern stores.

    Try to avoid using lemon or lime juice in marinades – and especially not for fish – as the acid starts to ‘cook’ the raw flesh. For a citrus kick, use just the zest instead
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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