Horiatiki Salad with Grilled Lamb Souvlaki
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Ingredients
- 500 g diced lamb shoulder
- 2 tsp dried oregano
- 1 lemon
- 1 cucumber
- 4 tomatoes
- 1 red onion
- 80 g kalamata olives
- 150 g feta cheese
- 4 tbsp olive oil
Nutrition (per serving)
- Calories
- 614 kcal
- Protein
- 29.1 g
- Carbohydrate
- 11.4 g
- of which sugars
- 8.4 g
- Fat
- 50.3 g
- of which saturates
- 18.9 g
- Fibre
- 4.4 g
- Salt
- 2.06 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the lamb with 1 tablespoon of the olive oil, the dried oregano and the juice of the lemon. Thread onto skewers and marinate for 10 minutes.
- 2
Heat a griddle pan to high and cook the lamb skewers for 10 to 12 minutes, turning often, until cooked to your liking.
- 3
Meanwhile, roughly chop the cucumber and tomatoes and thinly slice the red onion.
- 4
Toss the cucumber, tomatoes, red onion and olives together in a large bowl with the remaining olive oil. Season well.
- 5
Divide between plates, top with the lamb skewers and a thick slice of feta, and serve.
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