[Abewsha]

Ingredients
Serves: 4
1 tbsp extra virgin olive oil
2 large garlic cloves, crushed
juice of ½ lemon
1 tbsp chopped fresh oregano
450g (1 lb) boneless leg of lamb, trimmed of all fat and cut into 2.5 cm (1 in) cubes
salt and pepper
Greek-style salad:
6 tomatoes, thickly sliced
1 red onion, finely chopped
1 baby white cabbage, about 225 g (8 oz), core removed and thinly shredded
4 tbsp chopped fresh mint
¼ cucumber, halved and thinly sliced
juice of ½ lemon
1 tbsp extra virgin olive oil
To serve:
4 pitta breads, cut into triangles
0% fat Greek-style yogurt (optional)
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Preparation method
Prep: 20 mins | Cook: 10 mins
1. Preheat the grill or heat a ridged cast-iron grill pan. Put the olive oil, garlic, lemon juice and chopped oregano in a bowl and stir to mix together. Add the cubes of lamb and turn until very well coated. Thread the cubes onto 4 skewers.
2. Cook the lamb under the grill or on the grill pan for 7–8 minutes or until tender, turning frequently. Towards the end of cooking, warm the pitta bread under the grill or on the grill pan.
3. Meanwhile, make the salad. Put all the ingredients in a salad bowl and season with salt and pepper to taste. Toss together gently.
4. Serve the kebabs with the salad, pitta bread and yogurt.