Name: Lamb and vegetable souvlaki
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4-6
Ingredients: 800g lamb leg, cut into 3cm pieces; 4 cloves garlic, crushed; 1½ tsp dried oregano; 1 tsp ground cumin; 1 tsp dried thyme; Finely grated zest and juice of 2 lemons; Sea-salt flakes and freshly ground black pepper, to season; ½ cup extra virgin olive oil; 1 medium eggplant, cut into 1cm-thick slices; 2 red capsicums, sliced into strips; 2 medium zucchini, sliced into strips; 1 red onion, shaved; ½ head fennel, shaved; 1 bunch flat-leaf parsley, very finely chopped, plus extra sprigs, to serve; 1 bunch mint, very finely chopped, plus extra sprigs, to serve; 4 tomatoes, seeded and diced; Grilled pita bread, yoghurt and lemon wedges, to serve

Lamb and vegetable souvlaki

Bring a little Mediterranean magic to your next barbie.

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Serves 4-6

Prep

20M

Cook

15M

Total

35M

Skip to Recipe

At the Collaroy beach Surf Lifesaving Club, Ed’s volunteering to cook lunch and save the stomachs of the volunteers who save the rest of us from the perils of the ocean each year. With a little bit of Greek flavour, and a whole lot of summer deliciousness, this meaty and colourful barbecue idea is ideal for entertaining, or even for a simple mid-week BBQ at home to keep the kids happy and the whole family fed.

For more info on SLSA’s summer safety tips visit Beachsafe.org.au SLSA Beachsafe

Ingredients

800g lamb leg, cut into 3cm pieces

4 cloves garlic, crushed

1½ tsp dried oregano

1 tsp ground cumin

1 tsp dried thyme

Finely grated zest and juice of 2 lemons

Sea-salt flakes and freshly ground black pepper, to season

½ cup extra virgin olive oil

1 medium eggplant, cut into 1cm-thick slices

2 red capsicums, sliced into strips

2 medium zucchini, sliced into strips

1 red onion, shaved

½ head fennel, shaved

1 bunch flat-leaf parsley, very finely chopped, plus extra sprigs, to serve

1 bunch mint, very finely chopped, plus extra sprigs, to serve

4 tomatoes, seeded and diced

Grilled pita bread, yoghurt and lemon wedges, to serve

Method

Combine lamb, garlic, oregano, cumin, thyme and zest in a bowl and season. Add 2 tablespoons of the oil, mix well, then thread lamb onto skewers. Set aside.

Toss eggplant, capsicum and zucchini in remaining oil and season with salt. Cook on a barbecue grill or hot griddle pan for 8 minutes, turning several times, until lightly blackened and just tender. Cool, then mix with onion, fennel, herbs and tomatoes.

Cook skewers on barbecue grill, drizzling with lemon juice, until just firm. Serve with pita, vegetables, yoghurt and lemon wedges, garnished with extra herbs.

Lamb vegetable souvlaki — *(Credit: Rob Palmer)*

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Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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