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Serves 4

Preparation time – 15 minutes + overnight refrigeration
Cooking time – 10 minutes

Prepare ahead for a Greek favourite. Great for a barbecue as well.

Nutritional value per serving:
Protein 56 g; Fat 47 g; Carbohydrate 2.5 g; Energy 658 kcal.


     *Click here for explanations of cookery terms and techniques


1 kg lamb fillet or loin 1 green pepper, cut into 2 cm squares 1 red pepper, cut into 2 cm squares 160 ml olive oil 80 ml lemon juice 2 cloves garlic, crushed 3 tsps dried oregano leaves 2 bay leaves, crumbled Salt and freshly ground black pepper


  1. Trim lamb of any excess fat and sinew and cut into 3 cm squares.
  2. Soak wooden skewers in a bowl of cold water to prevent them from burning during cooking.
  3. Thread the meat and pepper pieces alternately onto the skewers then place in a glass or ceramic dish.
  4. Place the olive oil, lemon juice, garlic, oregano and bay leaves in a jug. Season with salt and pepper and mix together. Pour the marinade* over the skewers, then cover with cling film and refrigerate overnight, turning occasionally. Drain and reserve the marinade.
  5. Preheat the grill to high. Place the skewers on a lightly greased tray and pop under the grill for about 10 minutes, or until tender, brushing with the marinade and turning several times during cooking.
  6. Serve with warmed pitta bread, Greek salad and Tzatziki.

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