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Lamb kebabs with feta sauce and potato fry-up
Lamb kebabs with feta sauce and potato fry-up
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Gluten-free roasted lamb and veggies on skewers with delicious yogurt sauce.
Ingredients:
  • 800g lamb leg steaks, cut into 3.5cm pieces
  • 2 tsp dried oregano leaves
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated, juiced
  • 80ml (1/3 cup) extra virgin olive oil
  • 8 fresh bay leaves
  • 600g kipfler potatoes, scrubbed, cut into 1.5cm-thick slices
  • 80g Greek Yoghourt Natural
  • 60g smooth feta, crumbled
  • 20.00 gm water
  • 3 small zucchini, cut into 1cm-thick rounds
  • Dried oregano leaves, extra, to serve
Instructions:
  • In a bowl, mix lamb with oregano, garlic, lemon zest, 1 tablespoon lemon juice, and 1 tablespoon oil. Season with salt and pepper, then coat the lamb. Thread lamb and bay leaves onto 8 metal skewers and let them marinate.
  • In a small saucepan, cover the potato with cold water and bring to a boil over high heat. Reduce heat to medium and simmer for 10 minutes until tender. Drain and pat dry with paper towel.
  • In a food processor, blend the yogurt and feta until nearly smooth. Mix in water and 1 tablespoon of the remaining juice. Blend until smooth and season with pepper to taste.
  • Preheat a chargrill or barbecue to medium-high heat. Coat lamb with olive oil spray. Grill for 5 minutes until medium or cooked to your preference. Place on a plate, drizzle with 1 tablespoon of remaining juice, and let it rest for 5 minutes.
  • Heat 2 tablespoons of oil in a large non-stick frying pan over medium-high heat. Add the potato and cook for 5 minutes, turning occasionally, until golden brown. Transfer to a bowl.
  • In a pan, heat the remaining oil, then add the zucchini. Cook and turn until golden, about 3 minutes. Transfer to a bowl, season, and toss to combine. Serve alongside kebabs, drizzle with the yogurt and feta sauce, and sprinkle with oregano.

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