Get stuck into these delectable Greek lamb skewers at your next barbecue. They're marinated in light herbs and lemon, serve with a cool and refreshing tzatziki for a flavoursome, meaty starter or light main.
In a medium sized bowl marinade the lamb with the thyme, lemon and olive oil, season with salt and pepper and set aside.
In a food processor blend the cooked peas, parsley, lemon juice and olive oil for 30 seconds, remove and season with salt and pepper and then set aside.
In a small bowl, mix together the Greek yogurt, cucumber and mint and then season with salt and pepper and then set aside.
Preheat a griddle pan. Then divide the lamb between 4 skewers and place on the griddle for 3 minutes each side. The lamb should be slightly pink in the middle.
When the lamb is cooked, divide between 4 plates and serve with the crushed peas, tzatziki, warm pitta and lemon wedges. Sprinkle with the chopped chilli and serve.
For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
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