Name: Marinated lamb kebabs with aioli
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 1
Ingredients: 500g lamb fillets, cut into 3cm pieces; 125ml red wine; 2 garlic cloves, crushed; 20.00 ml chopped thyme; 18.20 gm olive oil; 250g cherry tomatoes, halved; 2 Lebanese cucumbers, thinly sliced diagonally; 1 red onion, cut into rounds; 100g olive; 100g feta, coarsely crumbled; 4 large pita breads; 150g aioli

Marinated lamb kebabs with aioli

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Prep Time:
20 minutes

Cook Time:
10 minutes

Total Time:
30 minutes

Elevate your evening with flavorful Mediterranean lamb kebabs.

Ingredients:

500g lamb fillets, cut into 3cm pieces
125ml red wine
2 garlic cloves, crushed
20.00 ml chopped thyme
18.20 gm olive oil
250g cherry tomatoes, halved
2 Lebanese cucumbers, thinly sliced diagonally
1 red onion, cut into rounds
100g olive
100g feta, coarsely crumbled
4 large pita breads
150g aioli

Instructions:

In a medium bowl, mix the lamb with wine, garlic, and thyme. Cover with plastic wrap and refrigerate for 30 minutes to 1 hour to marinate.
Remove the lamb from the marinade and evenly thread it onto the skewers.
Heat up the barbecue or chargrill on high. Gently brush skewers with oil and season with salt and pepper. Grill for 3-4 minutes, turning occasionally, until they are golden brown and cooked through. Place them on a plate, cover with foil, and let them rest for 5 minutes before serving.
In a spacious bowl, toss together the tomato, cucumber, onion, olives, and feta.
Lay pita breads on plates, heap with salad and skewers, spoon over Paul Newman's Own Whole Egg Basil & Cracked Pepper Aioli, and enjoy right away.

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