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Lamb Kebabs

Very simple and very Greek. Add a Greek salad and there's dinner.


1 kg lean lamb, cut into 2.5-cm cubes
125 ml olive oil
75 ml lemon juice
1 clove garlic, crushed
tsp dried oregano
2 small onions, quartered


Makes: 6


1. Put the lamb cubes into a large freezer bag.

2. Mix together the olive oil, lemon juice, garlic and oregano. Pour it over the lamb cubes in the bag and refrigerate it for an hour or two (or overnight, if possible).

3. When it's time to cook dinner, pour off the marinade into a bowl and set it aside. Thread your lamb chunks on skewers, alternating the pieces of meat with a 'layer' or two of the onion. You can barbecue these, if you like, or grill them 20 cm or so from the heat. Turn the kebabs while they're cooking and brush once or twice with the reserved marinade, but only towards the beginning of the cooking time; you don't want to reintroduce raw meat bacteria to your cooked kebabs. Check by cutting into a chunk of meat after 10 minutes; they should be done within 15 minutes.

Yield: 6 skewers from this, each with 4 grams of carbohydrate and 1 gram of fibre,for a total of 3 grams of usable carbs and 31 grams of protein.

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