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  • Writer's pictureSARAH


Photography: Inbal Bar-Oz

This sunshine supper dish is bursting with Mediterranean flavours, and should the heavens open (again) this summer, is just as tasty cooked on a griddle or under a grill.


1 kg cubed lamb


2 tbsp olive oil

1 tsp each of ground coriander and dried oregano

3 lemons, zest of 2

2 cloves of garlic, finely chopped

1 small bunch flat-leaf parsley, chopped

Kebab vegetables:

1 - 2 peppers cut in large cubes

1 small courgette, in ½ cm slices

For the orzo salad:

200g orzo pasta

1tbsp parev chicken stock powder

2 tsp turmeric, optional

1 red onion chopped

1 - 2 cloves finely sliced garlic

1 punnet cherry or baby plum tomatoes

1 courgette, diced

200g aubergine, finely diced

1 tbsp olive oil

Salt & pepper

2 tsp each of ground coriander and dried oregano

1 - 2 tbsp extra virgin olive oil

Juice of half a lemon

Large handful of chopped parsley and/or basil

50g black olives, optional


Add the zest of 2 lemons to the marinade ingredients in a large bowl, stir and season to taste. Add the lamb and mix to coat. Marinate (in the fridge) for at least 2 hours or overnight. Soak the kebab sticks for 30 minutes so they don’t char.

Halve the lemons, including the zested ones.

Thread the lamb and kebab vegetables onto the skewers and cook on a medium heat griddle or barbecue until done to your preference. (Medium takes about 4-5 minutes each side.)

Char the cut side of the lemons for a couple of minutes and squeeze them over the grilled kebabs.

To make the orzo salad: heat the oven to 200°C. Combine the onion, tomatoes, garlic, courgette and aubergine with a tablespoon or so of olive oil, salt, pepper, coriander and oregano and roast for 15 - 20 minutes until softened and starting to char.

Bring a medium pan of water to the boil, stir in the chicken stock powder and turmeric, a big pinch of salt and the orzo.

Cook until al dente then drain and rinse with cold water. Tip the orzo and vegetables into a serving bowl, add the olive oil, lemon juice, chopped fresh herbs and a good grinding of black pepper and some salt plus the olives if using and mix gently to combine.

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