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Ingredients (13)

600 g	lamb — leg
	lemons — juice only
2	dried oregano
1/2 tsp	coriander — seeds, ground
1/2 tsp	cumin — ground
1	red onion — cut into petals
1	lemon — sliced
4	pita bread
1 cup	tzatziki

SALAD

250 g	cherry tomatoes
1	cucumber — cut into half moons
200 g	feta cheese — crumbled
	olive oil — for drizzling

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Method:

Place the cubed lamb in a shallow bowl, mix together the olive oil, lemon juice and herbs and rub all over the meat. Season well. Thread the lamb, onions and lemon slices onto some pre-soaked skewers (soak them in water so they don’t burn in the oven).

Preheat the grill. Cook the kebabs under the grill until cooked through, turning once during grilling.

For the salad:
Toss together the tomatoes, cucumber and feta; season and drizzle with olive oil.

To serve:
Serve the kebabs with the toasted pitas, tzatziki and the tomato, cucumber and feta salad.

Words and image:Fairlady magazine

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