Greek Style Lamb Kebabs

The boy is always happy when we're having lamb. The trick is to get the meat marinating all day so it’s lovely and tender when you come to cook it.

350g lamb steak, cubed

1 lemon

4tbsp extra virgin olive oil
1 small onion, grated

1tsp oregano

To serve

4 pitta breads

6 cherry tomatoes, halved

1 small cucumber, sliced

4 spring onions

8tbsp Turkish yoghurt

Chilli sauce

Coriander

I think the best way to do this is in a zip-lock bag. Just pop the meat in and then squeeze in the lemon juice (don’t worry about the pips), and the olive oil. Grate in the onion. Sprinkle in the dried oregano. When the boy isn’t looking, I add ½ tsp of chilli flakes. It really won’t make it taste hot, but the boy will be convinced that it will. Seal the bag and turn it from time to time so the meat gets a chance to really soak up the flavour. The acidity of the lemon will make it go a paler colour.

So, when he can’t wait any longer, divide the meat between 4 skewers. You could choose chunks of red onion or pepper to alternate between the meat, but we’re not this time. I fancy all the veggies raw in the salad topping.

Cook the lamb, ideally on a barbecue, but yet again it’s a damp August Saturday so we’re doing ours in a screaming hot griddle pan. When cooked, with nicely charred edges, leave to rest.

Lightly toast the pitta breads so they puff open. I insist that the pitta bread comes from a Greek or Turkish grocer – it will be miles better than supermarket stuff.

Use a knife to open the pittas into pockets and push the lamb in. Add 2bsp of yoghurt to each, and then a good shake of the chilli sauce. I really favour Cholula brand for this, though Tabasco will do. Don’t use Asian sweet chilli sauce – it won’t taste right.

Finally top with the tomatoes, cucumber, spring onion and coriander. Give the boy plenty of kitchen towel with his as they do tend to collapse and drip towards the end. If he gets melted yoghurt on his favourite jeans he will insist they be washed there and then. This tastes so good though that it’s worth the risk.