Greece conjures up images of the Greek Islands, the Acropolis and the beautiful blue ocean. But Geoff Jansz thinks of Greek kebabs.
- 1/2 cup virgin olive oil
- Juice of 1 lemon
- 2 cloves garlic, finely chopped
- 1 teaspoon of dried Greek oregano
- Black pepper
- 1kg lamb, cut into cubes (ask the butcher to dice it)
- Wooden skewers or rosemary stalks
Greek salad ingredients
- 3 continental cucumbers, washed, cut lengthways into quarters, seeds scooped out, tips cut off and sliced into 2cm lengths
- tomatoes, cut into wedges
- 1 green capsicum, sliced crossways
- 1 red capsicum, sliced crossways
- 1 red onion, sliced finely into rings
- 150g fetta cheese, crumbled (Greek, Australian or Bulgarian)
- 1/2 cup Kalamatta olives
Combine the marinade ingredients in a glass bowl. Do not add any salt as it will draw moisture out of the meat. Skewer the diced lamb with wooden skewers (which should be soaked in water first to stop them burning on the grill).
Tip: As an alternative use a strong rosemary stalk, with the leaves removed as a skewer. It will enhance the flavour and make a good presentation.
Mix the marinade well so that the oil and lemon juice is evenly distributed and pour half over the kebabs. Marinate the meat for at least two hours or overnight in the fridge. Pour the other half into a salad bowl and add the salad ingredients, except the fetta and olives. Mix around until all the ingredients are well coated. Then scatter fetta cheese, olives, parsley and pepper on top. Cover with plastic and refrigerate while the kebabs are cooking.
Make sure the grill is extremely hot and brush it with olive oil. If cooking on a grill with open flames, wrap the ends of the kebab in foil to stop them burning. Cook for five to eight minutes, turning them often and brushing with the left over marinade.
Tip: Brushes made from bunches of herbs tied together will not melt when brushing oil on a hot grill.