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Turkish Kebabs With Tomato And Olive Salsa

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2 garlic cloves, crushed
60ml/4 tbsp lemon juice
30ml/2 tbsp olive oil
1 dried red chilli, crushed
5ml/1 tsp ground cumin
5ml/1 tsp ground coriander
500g/1¼lb lean lamb, cut into cubes
8 bay leaves
Salt and freshly ground black pepper

For the tomato and olive salsa

175g/6oz/1½ cups mixed pitted green and black olives, roughly chopped
1 small red onion, finely chopped
4 tomatoes, peeled and finely chopped
1 red chilli, seeded and finely chopped
30ml/2 tbsp olive oil


Serves: 4


Mix the garlic, lemon juice, olive oil, chilli, cumin and coriander in a large shallow dish. Add the lamb cubes, with plenty of salt and pepper to taste. Mix well. Cover and leave to marinate in a cool place for 2 hours.

Make the salsa. Put the olives, onion, tomatoes, chilli and olive oil in a bowl. Stir in salt and pepper to taste. Mix well, cover and set aside.

Remove the lamb from the marinade and divide the cubes among four skewers, adding the bay leaves at intervals. Grill over a barbecue, on a ridged iron grill pan or under a hot grill, turning occasionally, for 10 minutes, until the lamb is browned and crisp on the outside and pink and juicy inside. Serve with the salsa.

NUTRITION NOTES Per portion:- Energy 323kcals/1344kj, Protein 19.3g, Fat 25.9g, Saturated Fat 7.1g, Carbohydrate 4.6g Fibre 2.5g, Sugars 3.7g, Calcium 54mg

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