Taverna-Style Grilled Lamb with Feta

prep 8 mins cook 6–8 mins
  • 500 g (1 lb) leg or shoulder of lamb, diced
  • 2 tablespoons chopped oregano
  • 1 tablespoon chopped rosemary
  • grated rind of 1 lemon
  • 2 tablespoons olive oil
  • salt and pepper
  • 200 g (7 oz) feta cheese, sliced
  • 1 tablespoon chopped oregano
  • 2 tablespoons chopped parsley
  • grated rind and juice of 1 lemon
  • ½ small red onion, finely sliced
  • 3 tablespoons olive oil

Mix together the marinade ingredients in a non-metallic bowl, add the lamb and mix to coat thoroughly. Thread the meat on to 4 skewers.

Arrange the sliced feta on a large serving dish and sprinkle over the herbs, lemon rind and sliced onion. Drizzle over the lemon juice and oil and season with salt and pepper.

Cook the lamb skewers under a preheated hot grill or in a griddle pan for about 6–8 minutes, turning frequently until browned and almost cooked through. Remove from heat and leave to rest for 1–2 minutes.

Serve the lamb, with any pan juices poured over, with the salad and accompanied with plenty of crusty bread, if liked.

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