Oregano & paprika lamb kebabs with Greek salad

Oregano & paprika lamb kebabs with Greek salad

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Easy lamb kebabs and Greek salad is the perfect combination for a weekend lunch with the family.

The ingredient of Oregano & paprika lamb kebabs with Greek salad

  1. 400g lamb fillets, cut into 2cm pieces
  2. 2 garlic cloves, crushed
  3. 2 tablespoons olive oil
  4. 1 tablespoon dried oregano
  5. 1 tablespoon sweet paprika
  6. 1 tablespoon lemon juice
  7. Afghan or Lebanese bread, to serve
  8. Tamar Valley Greek Style Yoghurt, to serve
  9. Lemon wedges, to serve
  10. 2 green bullhorn capsicums, thinly sliced crossways
  11. 2 Lebanese cucumbers, coarsely chopped
  12. 200g cherry tomatoes, quartered
  13. 1 small red onion, thinly sliced into rings
  14. 1/2 cup (95g) small black olives
  15. 100g feta, coarsely crumbled
  16. Extra virgin olive oil, to serve

The instruction how to make Oregano & paprika lamb kebabs with Greek salad

  1. Combine lamb, garlic, oil, oregano, paprika and lemon juice in a medium glass or ceramic bowl. Cover with plastic wrap and place in the fridge for 3 hours to marinate.
  2. Thread the lamb evenly among 12 bamboo skewers. Preheat a barbecue or chargrill pan on high. Add the skewers and cook, turning occasionally, for 6-8 minutes for medium or until cooked to your liking. Remove from heat and set aside to rest.
  3. Meanwhile, for the Greek salad: combine capsicum, cucumber, tomato, onion, olives and feta in a large bowl. Drizzle with oil.
  4. Divide lamb among serving plates. Serve with Greek salad, bread, yoghurt and lemon wedges, if desired.

Nutritions of Oregano & paprika lamb kebabs with Greek salad

fatContent: 373.557 calories
saturatedFatContent: 26 grams fat
carbohydrateContent: 8 grams saturated fat
sugarContent: 5 grams carbohydrates
fibreContent: 3 grams sugar
proteinContent:
cholesterolContent: 28 grams protein
sodiumContent: 80 milligrams cholesterol

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