Recipe today is definitely one for the BBQ, delicious lamb kebabs accompanied with a spicy feta dip what’s not to like. These are two really simple recipes based on one from housebeautiful.com tweaked by me.
You will need a food processor.
Spicy Feta Dip: Ingredients
• 1 red or green pepper (I used a green pepper)
• 1 red chilli, deseeded and roughly chopped
• 1 green chilli, deseeded and roughly chopped
• 200g pack of feta cheese
• 1 tablespoon of chopped fresh parsley
• 40ml Olive oil
• 1 tablespoon of plain greek yoghurt
• 2 teaspoons of oregano or herbs de Provence
• Salt and pepper
To make the dip:
1. Place all the ingredients into the food processor and blitz until all combined well together (Photo 1). Place in a dish and pop in the fridge until needed (Photo2).
Lemon & Orange Lamb Kebabs: Ingredients (feeds 4).
• 1kg of lamb neck cubed
• 2 tablespoons of fresh thyme
• 1 tablespoon of fresh rosemary
• 1 teaspoon of dried oregano or herbs de Provence
• Zest and juice of two oranges
• Zest and juice of one lemon
• Salt and pepper
To make:
1. Place all the ingredients except the lamb into the food processor and blitz until well combined (Photo 3).
2. Place the cubed lamb into a bowl and smother them with the marinade, cover and place in the fridge for at least 2-3 hours (Photo 4).
3. Thread the lamb onto skewers (Photo 5) and BBQ for 8-10 minutes turning every couple of minutes to make sure they are cooked through.
4. Serve with the dip and salad or grilled veg, enjoy! (Photo 6).
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.
For more information on Jane Cooper and other recipes visit the Cooking with Jane page here.
