Lamb kebabs with Greek salad

These lamb kebabs with Greek salad are an easy, go-to dinner dish.

Even just half an hour marinating does something magical to meat, making it extra tender and delicious, and these lamb kebabs with Greek salad are a huge favourite of mine. There are bags of flavour here for very little work – just the thing when you’re in a hurry for a good meal.

Ingredients (serves 4)

500g lamb neck fillet

1 red onion

1 red, 1 yellow and 1 orange pepper, deseeded

1 courgette

1 tsp ground cumin

2 tsp ras el hanout

2 garlic cloves, finely chopped

2 tbsp chopped fresh oregano

Finely grated zest of 1 lemon and a squeeze of juice

Salt and black pepper

For the Greek salad:

200g vine tomatoes

100g cherry tomatoes

1 cucumber

100g feta cheese

½ red onion, thinly sliced

100g pitted Kalamata olives

1 tbsp red wine vinegar

3 tbsp extra virgin olive oil

2 tbsp chopped fresh oregano

Method

Cut the lamb into cubes and the onion and peppers into bite-size pieces. Cut the courgette into thick slices. Put them and all the other kebab ingredients into a large bowl and season well, then cover and leave to marinate for at least 30 minutes – or overnight in the fridge if time allows.

Thread pieces of meat and vegetables alternately on to four large or eight small metal skewers. Preheat the grill to high. Place the skewers on a large roasting tray and grill them for 15 to 20 minutes or until they’re lightly charred and the meat is cooked. Turn the skewers frequently.

While the skewers are cooking, prepare the salad. Quarter the vine tomatoes and cut the cherry tomatoes in half. Cut the cucumber and feta into cubes. Put all the salad ingredients in a large bowl, season and toss together.

Serve the hot skewers with the Greek salad.

Davina’s tip

A bowl of tzatziki adds the perfect finishing touch here. You can buy good tzatziki in the supermarket or it’s very easy to make your own.

Take half a cucumber, remove the seeds with a teaspoon and then grate the cucumber into a clean tea towel. Squeeze to remove the excess liquid, then tip the cucumber into a bowl. Add 200g Greek yoghurt, half a teaspoon of cumin, a tablespoon of chopped mint and a crushed garlic clove, then mix well. Finish with a squeeze of lemon and season with salt and pepper.

Recipe courtesy of Davina’s Sugar-Free In A Hurry by Davina McCall (£16.99, Orion Books)