Preparation time 20 minutes
Cooking time 5–10 minutes
750 g (1½ lb) lamb fillet, trimmed and cubed
1 teaspoon olive oil
1 teaspoon dried oregano
finely grated rind of 1 lemon
½ teaspoon ground paprika
4 wholemeal pitta breads
salt and pepper
lemon wedges, to serve (optional)
1 small cucumber, deseeded and chopped
4 firm, ripe tomatoes, deseeded and chopped
1 green pepper, cored, deseeded and chopped
1 small red onion, chopped
1 small bunch of mint, finely chopped
1 tablespoon extra virgin rapeseed or olive oil
100 g (3½ oz) reduced-fat feta cheese, diced
2 tablespoons chopped parsley
juice of 1 lemon
Rub the lamb with the olive oil, dried oregano, lemon rind, paprika and salt and
pepper. Thread on to 4 long or 8 short metal skewers and leave to marinate for at
least 10 minutes.
Make the salad. Mix together the cucumber, tomatoes, green pepper, onion, mint
and rapeseed or olive oil in a large serving bowl and sprinkle over the feta and
parsley. Stir in the lemon juice and season well with salt and pepper. Set aside.
Cook the lamb skewers under a preheated hot grill or on the barbecue for 5–10
minutes, or until cooked to the pinkness desired, turning occasionally. Remove
from the grill and leave to rest for 2–3 minutes.
Meanwhile, wrap the pitta breads in foil and place in a preheated oven, 180°C
(350°F), Gas Mark 4, for 5–8 minutes or until warm. Arrange the lamb skewers
on the pitta breads with the Turkish salad. Serve with lemon wedges and
griddled aubergines, if liked (see below).
For griddled aubergines, to serve as an accompaniment, cut 2 medium
aubergines into 5 mm (¼ inch) slices. Preheat a ridged griddle pan over a
medium-high heat, add the aubergine slices in batches and cook for 4–5 minutes,
turning once, until charred and tender. Place in a serving dish, season with a little
salt and pepper and drizzle with extra virgin rapeseed oil.