Ground Lamb Kebabs

Preparation info
  • Serves


    • Difficulty


Appears in
Floyd on Oz

By Keith Floyd

Published 1991

  • About

In homage to the strong Greek influences present in Australian cooking, I suggest you serve this dish with a Greek salad. As you all know, this is made from firm, ripe tomatoes cut into wedges, thinly-sliced cucumber and a little sweet onion cut into rings, all tossed with some good quality olive oil and salt and pepper. This is then garnished with black olives (preferably Kalamata), cubes of crumbly white Feta cheese and some coarsely-chopped fresh flat-leaved Continental parsley, plus a s