Greek Lamb Skewers


10 wooden skewers, soaked in water

1kg diced lamb, fat trimmed

5 cloves garlic, crushed

2 tsp dried oregano

2 tsp dried thyme

2 tablespoons moroccan spice

⅓ cup chopped parsley

2 x lemons juice

1 x red onion cut into squares for skewers

1 x red capsicum cut into squares for skewers

1 x green capsicum cut into squares for skewers


Yoghurt dressing

2 x cups natural greek yoghurt

¼ cup chopped fresh mint

Juice of one lemon

Salt & pepper



  1. Soak the skewers in water for five minutes to prevent them from burning while cooking.
  2. Combine the lamb, garlic, herbs, spices, parsley and the lemon juice in a large bow. Mix well and leave the meat to marinate in the fridge for at least an hour.
  3. Thread the pieces of lamb onto the skewer, followed by the capsicum and red onion and repeat this process.
  4. Heat a grill to high heat. Grill for 5-6 minutes turning the skewers to cook the kebabs evenly
  5. Combine the ingredients for the yoghurt dressing. Serve the lamb skewers with warm pita breads, salad and yoghurt dressing


Nicole Saliba