15 minPrep Time
8 minCook Time
23 minTotal Time
700g lamb sirloins, cut into 2cm cubes
2 tbs olive oil
2 tbs lemon juice
2 garlic cloves, finely chopped
1 tbs finely chopped oregano
350g mini roma tomatoes, halved lengthways
2 Lebanese cucumbers, quartered lengthways and cut into 1cm pieces.
½ small red onion, finely sliced
100g feta cheese, roughly crumbled
1/3 cup small black or Kalamata olives
Salt and ground black pepper
1 tbs extra virgin olive oil
- Soak 12 x 18cm skewers in cold water. Place lamb in a shallow dish. Combine oil, lemon juice, garlic and oregano in a jug. Drizzle mixture over lamb and toss to combine. Cover and set aside to marinate for 30 minutes.
- Meanwhile, make Greek salad by combining all ingredients in a large bowl. Gently toss to combine. Set aside.
- Preheat a greased barbecue plate or char-grill over medium-high heat. Thread lamb onto soaked skewers. Barbecue or char-grill lamb, turning occasionally, for 8 minutes (for medium) or until cooked to your liking. Serve lamb with the Greek salad.