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
Greek Lamb Skewers
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.