Lamb Kebab

A classic in every way, this lamb kebab will not go wrong. Seasoned with a blend of Mediterranean herbs and ingredients, you can't go wrong with this!

Yields1 ServingTotal Time25 mins
Prep Time10 minsCook Time15 mins
 80 g 4 Sticks of lamb kebab with cherry tomato and bell pepper
 120 ml Colavita Extra Virgin Olive Oil
 1 Medium tomato
 1 Medium PS Premium Red Big Onion, sliced
 1 Pack Mission Plain Pita
 1 tsp Drogheria & Alimentari Medi Salt Mill Grinder 90g
 Natural Rainbow Pepper Grinder, to taste
 2 tbsp lemon juice
1

1. Coat lamb kebab with olive oil, salt, pepper and lemon juice. Marinate and refrigerate for 4 hours, then drain kebab.
2. Grill on medium heat for 12 - 15 minutes.
3. Turn kebab several times and brush with marinade.
4. Serve while hot with grilled pita, onion and tomato.
5. Great with a glass of Club-Mate carbonated drink for a refreshing aftertaste.

Tomahawk:
Potato Puree:

Ingredients

 80 g 4 Sticks of lamb kebab with cherry tomato and bell pepper
 120 ml Colavita Extra Virgin Olive Oil
 1 Medium tomato
 1 Medium PS Premium Red Big Onion, sliced
 1 Pack Mission Plain Pita
 1 tsp Drogheria & Alimentari Medi Salt Mill Grinder 90g
 Natural Rainbow Pepper Grinder, to taste
 2 tbsp lemon juice

Directions

1

1. Coat lamb kebab with olive oil, salt, pepper and lemon juice. Marinate and refrigerate for 4 hours, then drain kebab.
2. Grill on medium heat for 12 - 15 minutes.
3. Turn kebab several times and brush with marinade.
4. Serve while hot with grilled pita, onion and tomato.
5. Great with a glass of Club-Mate carbonated drink for a refreshing aftertaste.

Tomahawk:
Potato Puree:
Lamb Kebab
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