Cooking with mint makes me think of the beautiful eastern side of the Mediterranean – Greece, Turkey and beyond. In this recipe we’ve paired our new mint olive oil with a Turkish treasure – the lamb kebab. Once you’ve marinated the lamb with coriander, turmeric and paprika, you can then grill, chargrill or barbeque it. The easy-peasy minty feta sauce can then be generously daubed over the meat.
Ingredients for 4
- Diced lamb – 400g/1lbs. Either dice yourself into 1.5 inches/4cm cubes, or buy it diced.
- Extra virgin olive oil stone ground with fresh mint – 3 tbsp/45ml
- Fresh lemon juice – 1 tbsp
- Ground cumin – 1tsp
- Ground coriander – 1tsp
- Cayenne pepper – ½ tsp
- Ground smoked paprika – ½ tsp
- Black pepper – ½ tsp
- Garlic – 2 cloves crushed
- Red pepper – 2 cut into 1 inch/2.5cm pieces
- Red onion – 2 cut into small wedges
For the feta sauce
- Feta cheese – 200g/7oz
- Natural/Plain yoghurt – ½ cup/120ml
- Olive oil with mint – 2tbsp
- Garlic – half a clove crushed
- Pepper – freshly ground
- Salt – good pinch
In a bowl mix the ingredients for the marinade: mint olive oil, lemon juice, garlic, cumin, coriander, cayenne pepper, paprika and black pepper. Cut the lamb into 1 ½ inch/4cm cubes, and pour over 3 quarters of the marinade. Cover and leave in the fridge for at least an hour or even better, overnight.
Make the feta sauce by blending all the ingredients together in a food processor. Check the seasoning as some feta is saltier than others.
Grab your skewers and alternate the vegetables and meat pieces, but not too tightly. Grill them till they are nicely brown. Six minutes on each side is probably enough. Serve the kebabs hot with a no-holds-barred dollop of the feta sauce.