Lamb kebab with Greek style salad
4 servings
57 minutes
Lamb kebab with Greek-style salad is a culinary journey that combines the aromatic tenderness of lamb and the freshness of Mediterranean vegetables. Although this recipe is attributed to Italian cuisine, its roots resonate with Eastern traditions of grilling meat over an open flame. Lamb marinated in lemon juice, garlic, and oregano becomes juicy and spicy, while the Greek salad of tomatoes, cucumbers, red onion, and mint adds a crunchy texture and lightness. Warm pita softens and harmonizes the flavors, creating a perfect combination. The dish not only delights with its variety of tastes but is also great for friendly gatherings and family dinners outdoors, filling the atmosphere with warmth and coziness.
1
Preheat the grill. Mix 1 tablespoon of olive oil, minced garlic, juice of half a lemon, and chopped oregano in a bowl, add diced (3 cm) lamb, and mix well.
- Olive oil: 2 tablespoons
- Garlic: 2 cloves
- Lemon juice: 30 ml
- Fresh oregano leaves: 2 tablespoons
- Lamb (young sheep meat): 500 g
2
Skewer the kebabs on skewers and place on the grill for 7-8 minutes, turning occasionally.
3
A few minutes before finishing the kebab preparation, place the pitas on the grill and heat them on each side.
- Pita bread: 4 pieces
4
Chop tomatoes, cucumbers, onion, cabbage, and mint, drizzle with the juice of half a lemon and 1 tablespoon of olive oil. Add salt and pepper.
- Tomatoes: 6 pieces
- Cucumbers: 0.5 piece
- Red onion: 1 head
- Napa cabbage (pak choi type): 250 g
- Chopped mint leaves: 4 tablespoons
- Lemon juice: 30 ml
- Olive oil: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
5
Serve kebab with salad.
