For the love of Food :)

Lamb Skewers - Greece

Makes 20
If you were to believe Mr George Calombaris the Greeks invented pretty much everything, and what they didn’t invent they have improved! I’m not sure how much of that I believe, however one thing is for sure no one does lamb skewers like the Greek! The combination of oregano, lemon and garlic is heavenly yet so incredibly simple! There is no wonder he, like all of my other Greek friends, are so proud of their heritage!
So to celebrate Greece in this World Cup Special I have gone with Lamb Skewers served with Greek Yogurt, an incredibly simple and humble dish yet equally as tasty! I have used metal skewers, but if you don’t have enough you can use bamboo ones, just make sure you have soaked them over night to stop them from burning (but don’t stress out if you haven’t, I often forget!) Enough said, lets start cooking!

  • 3 Lemons, juiced
  • 1 1/2 Tbsp of dried Greek oregano
  • 1.5Kg of Lamb (rump or leg), cut into 3cm cubes
  • Salt and White pepper to taste
  • 2 Cups of thick Greek yogurt
  • 2 Garlic cloves, crushed
  • 2 Tbsp of Pukara Estate olive oil
  • 5 Garlic cloves, whole and peeled
  • 1 Tbsp of parsley to garnish


1) Combine Lemon juice, oregano, lamb, crushed garlic, salt and pepper in a large bowl. Cover with cling film and place in the fridge to marinade for 4 hours stirring every 30-45 minutes to make sure that all the meat is beautifully marinated.

2) After the 4 hours remove the lamb from the fridge and drain it, pouring the marinade into a large saucepan. Then thread 4 pieces of lamb onto each skewer. Meanwhile bring your marinade to a rapid boil, then cook for 10 – 15 minutes. Set aside to use later.

4) Heat your grill pan (you can use your BBQ if you wish) on a medium high heat and lightly grease with the olive oil. Cook the your lamb for 8-10 minutes, or until your liking, basting with the cooked marinade to prevent the lamb from drying out. Make sure you add the whole garlic cloves into the pan to cook while your lamb is cooking.

5) Once all your lamb is cooked serve while still warm and with the yogurt on the side.

Remember the secret to the perfect dish is to cook with love (and a little va va voom) xx

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