Grilled Lamb Skewers with Tomato and Feta Salad(approximately 18 Ounces)
Ingredients
- Ingredients
- 800 grams (approximately 29 ounces) lamb (boneless leg)
- ½ tsp salt
- peppers
- 1 Tbsp lemon juice
- 8 Tbsps olive oil
- 1 tsp oregano
- Wooden skewer
- 200 grams (approximately 7 ounces)mixed Lettuce
- 2 Tomatoes
- 125 grams (approximately 4 1/2 ounces) Feta
- 12 black Olives
- salt
- peppers
- 2 Tbsps White vinegar
- 2 Tbsps olive oil
- 1 Tbsp oregano
Preparation steps
Cut the meat into bite-sized pieces, removing tendons and fat and thread on skewers.
In a shallow dish large enough to hold the skewers in a single layer, stir together the salt, pepper, lemon juice, oregano and oil. Add the skewers turning to coat with the marinade. Cover and refrigerate 2- 3 hours.
Heat the grill to medium and lightly oil the grates. Lift the skewers from the marinade allowing any marinade to drip back into the pan and grill, turning the skewers once or twice 6 - 8 minutes depending on desired degree of doneness.
Quarter and seed the tomatoes and cut into bite size pieces. Pluck off the small lettuce leaves and rinse and spin dry. Peel, halve and cut onion into rings. Crumble the feta.
Combine all salad ingredients in a bowl. Mix salt, pepper, vinegar and olive oil to taste, pour over the vegetables and mix. Scatter the feta over the salad and serve along with the lamb sprinkled with oregano.
