Greek lamb skewers w/ feta + olive dip20

Posted on October 9, 2008 by ChristieDinner Time, Gluten Free

I’m slowly but surely getting through all the recipes from the Foodbuzz 24, 24, 24 global blogging event. There’s only one more after this before I reveal what you’ve all been waiting for – how to make vegemite caramel!

I served these juicy lamb skewers with a creamy feta and olive dip, but was kindly reminded by Food Junkie in the comments that I should have made some tzatziki instead. She’s absolutely right, what was I thinking?

Anyway, I hope you enjoy my feta dip, but please feel free to whip up a quick tzatziki with yoghurt, cucumber, garlic and dill or mint. It would go just as well, if not better with these skewers.

The weather is meant to be lovely this weekend so if you haven’t already dusted off the BBQ this recipe is the perfect excuse.

Happy cooking, Christie

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Greek Lamb Skewers
serves 6

12 wooden or bamboo skewers
1kg lamb fillet, diced into 2cm large chunks (48 pieces total)
1 large red capsicum (pepper), diced into 2cm large chunks
1/4 cup olive oil
1 lemon, juiced
2 tablespoons fresh oregano leaves

1. Soak the skewers in cold water for at least an hour to prevent them burning and disintegrating.

2. Thread a piece of capsicum onto a skewer and then 4 pieces of lamb. Place in a shallow dish large enough to fit all 12 skewers. Repeat with the rest of the skewers.

3. In a small bowl whisk together the olive oil, lemon juice and oregano to combine thoroughly. Pour over the lamb skewers and turn to coat.

4. If you have time, leave to marinate in the fridge for about an hour. Otherwise BBQ or grill for 2-3 minutes each side or until done to your liking. Serve with the feta and olive dip. (Recipe below).

Feta and olive dip
serves 6 as a side dish

250g feta, crumbled
1/4 cup olive oil
2 lemons, zested and juiced
1/2 cup black Kalamata olives, pitted and roughly chopped
pinch dried mint
salt and pepper to taste

1. Combine all ingredients in a bowl and whisk until thoroughly combined and creamy. Serve alongside the lamb.

LOVE LAMB? ME TOO! Why not try one of these recipes:
Red wine lamb shanks with herb mash
Grilled lamb with eggplant and feta cous cous
Lamb roast with rosemary and lemon

  • Thanks for the link! Your feta dip rules. Even better than tzatziki especially for people like me who don’t digest garlic easily. I think that you could substitute the dried mint with cumin for a more oriental twist. Cumin loooves lamb!

  • ah vegemite. while my transplanted aussie wife suffers through the fact that her daughter has an american accent (oh those r’s!), she definitely has made a little vegemite baby. They even sing the song together! I shudder at the stuff, but I have to admit that I recently tried a shepherds pie recipe which used marmite and it added a wonderful smokiness, so may experiment with cooking with it as long as I can use waldoes during the process. ;-)

  • These are just divine Christie! A great idea definitely!

  • This looks absolutelyl awesome. I haven’t had breakfast yet, but would not mind eating some lamb right now ;)

  • While tzatziki would be more traditional, I like the look of your feta and olive dip just as much. This looks delicious!

  • Sounds great! I love the flavors. I was just at our local Greek Food Festival and realized those smells and tastes just say fall to me. Lovely.

  • I just visited a Greek Fest in Central Florida and oddly enough lamb wasn’t a featured item (but the saganaki was to die for). My last lamb endeavor didn’t turn out so well so I’d love to try this and accomplish a good lamb dish (maybe it will do wonders for my confidence). I also like the feta idea for those looking for an alternative to the traditional tzatziki. Cheers!

  • Christie, wonderful job on the lamb souvlaki and you’re being very creative with the sauces.

  • Lamb meat is oddly difficult to find here, and non-ground lamb is even more so, but if I do find it, you can bet I’m going to be trying these! I might have to try that dip on something else in the meantime – it sounds fabulous!

  • I actually love the sound of your feta and olive dip as I always make tzatziki so it’s nice to have a change – a cheesy change! And you know I am so waiting for that Vegemite caramel!

  • Y

    What no tzatziki? I love tzatziki, even if I have trouble spelling it! :P Feta dip sounds great though. I happen to have some great feta at home at the moment. Might try your recipe and drape it over some tomatoes and salad leaves (I’m not much of a lamb eater).

  • Don’t know how you do it all the time Christie, this looks like another hit! Will give this a go at the next summer barbie.

  • as usual, great pics and another great recipe!

    I’ll try your feta + olive dip recipe!

  • Wonderful recipe Christie! I could eat these all year round!

  • I can only imagine the taste…I bet it was divine! Beautiful photo too.

  • FoodJunkie – No problem! I agree, Lamb and Cumin are definitely lovers. Great idea!

    Giff – So funny, I was just chatting today to someone who adds vegemite to savoury dishes too. I haven’t tried it though.

    Peter G – Thanks!

    Olga – Lamb for breakfast? I could do that.

    Fearless Kitchen – Cheers, it’s nice for a change.

    Lisa – Wow, a Greek Food Festival sounds divine.

    Rachel – You went to the Greek Festival too? Jealous!

    Peter – That means a lot coming from a Greek guy. Cheers!

    Michelle – Shame you can’t get much lamb in Hawaii. The dip would be lovely with crudites or over grilled vegetables.

    Helen – Ah, another cheese loving lass. Nice!

    Y – Sorry! That dip would great as a dressing for some very ripe tomatoes – great idea!

    Howard – *blush* you’re very kind.

    Kang – Let me know if you like it!

    Laurie – Me too! Especially with Summer almost here.

    Noble Pig – Thanks. Loving your Halloween stuff at the moment. Very cool!

  • My husband loves lamb, but I’ve only made it once before. I’m still a little intimidated by it; it’s a good thing I found this recipe, thanks for sharing :).

  • Greek lamb looks so mouth watering.
    I have to make it this week!!!!!

  • This looks like a simple but delicious looking recipe. Will have to try it. For whatever reason, lamb is very expensive where I live in Oregon, and not as popular as it should be. Best to you and your family!

  • Steve

    Now this looks great. Love the site.

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