Lamb Kebabs
Nikki Arnott
A mouth-watering Mediterranean-style kebab, perfect for soaking up the summer vibes with family and friends. Whether it’s a sunny dinner or a laid-back lunch, this dish is guaranteed to impress!
Ingredients
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600g lamb rump or backstrap, cut into 4cm cubes
- 2 tbsp Rock the Za'atar
- 2 tbsp olive oil
- 1 red capsicum, cut into 3cm squares
- 1 yellow capsicum, cut into 3cm squares
- 1 red onion, cut into chunks
- 1 tsp Man Grind
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Rocket
Tomatoes, sliced
Feta, crumbled
Hummus
- 2 tsp Get Freaky Tzatziki mix
- Kalamata olives
Pita breads
- metal or wooden skewers (if using wooden skewers soak in water for a couple of hours before putting meat etc on)
- 1/3 cup Greek yoghurt
Directions
- In a bowl mix together your olive oil, lamb and Za'atar and leave to marinate for a few hours if you can.
- Thread your meat and vege onto the skewers.
- In a hot grill pan or on the BBQ place the kebabs and allow to brown on the outside. I do it on the the KitCo grill pan then pop them in the oven to finish them off. You want the outside of the meat and vege to have a bit of char without overcooking the lamb. Remove from the heat and leave to rest.
- While the lamb is resting, prepare your sides and condiments. Mix the Get Freaky Tzatziki with the yoghurt in a bowl, make your hummus (linked in the recipe notes) and toast your pita breads.
- Serve up on a platter and sit in the sun and enjoy these with your friends and family. Yum!
