Souvlaki Kebabs

To Make Kebabs:

500-600 grams lamb, beef or chicken (diced for threading onto bamboo skewers)

3-4 cloves garlic

2 teaspoons dried oregano

Juice of 1 lemon

1-2 tablespoons extra virgin olive oil

To Serve:

A few fresh oregano leaves, squeeze of lemon juice and plain Greek yoghurt

Combine garlic, dried oregano, lemon juice and oil in a glass bowl with protein of choice, cover and let marinate for 30 mins.

Thread onto bamboo skewers alternating with your choice of vegetables.  I used red capsicum, red onion and mushrooms. You could add nearly any other firm vegetable.

Cook over grill plate until meat is cooked to your liking.

Serve on a bed of fresh green leafy vegetables, dollop yoghurt over kebabs and scatter with fresh oregano leaves and a squeeze of lemon juice if desired.


Serves 4