Meals and Courses

  • 750 g (1½ lb) lamb fillet, trimmed and cubed
  • 1 teaspoon olive oil
  • 1 teaspoon dried oregano
  • finely grated rind of 1 lemon
  • ½ teaspoon ground paprika
  • 4 wholemeal pitta breads
  • salt and pepper
  • lemon wedges, to serve (optional)
  • 1 small cucumber, deseeded and chopped
  • 4 firm, ripe tomatoes, deseeded and chopped
  • 1 green pepper, cored, deseeded and chopped
  • 1 small red onion, chopped
  • 1 small bunch of mint, finely chopped
  • 1 tablespoon extra virgin rapeseed or olive oil
  • 100 g (3½ oz) reduced-fat feta cheese, diced
  • 2 tablespoons chopped parsley
  • juice of 1 lemon

Rub the lamb with the olive oil, dried oregano, lemon rind, paprika and salt and pepper. Thread on to 4 long or 8 short metal skewers and leave to marinate for at least 10 minutes.

Make the salad. Mix together the cucumber, tomatoes, green pepper, onion, mint and rapeseed or olive oil in a large serving bowl and sprinkle over the feta and parsley. Stir in the lemon juice and season well with salt and pepper. Set aside.

Cook the lamb skewers under a preheated hot grill or on the barbecue for 5–10 minutes, or until cooked to the pinkness desired, turning occasionally. Remove from the grill and leave to rest for 2–3 minutes.

Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes or until warm. Arrange the lamb skewers on the pitta breads with the Turkish salad. Serve with lemon wedges and griddled aubergines, if liked (see below).

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