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Greek Lamb & Peach Kebabs

Greek Lamb & Peach Kebabs

Celebrate the 2024 Olympic Games with a dish that captures the spirit of Greece and the home of the Games! Our Greek Lamb and Peach Skewers, served on za’atar flatbreads with a vibrant herby green sauce, are the perfect way to mark this special occasion. Cooking on the Big Green Egg infuses the skewers with a smokiness, while the juicy peaches add a touch of sweetness that pairs beautifully with the succulent lamb. Topped with a refreshing and zesty green sauce and nestled on warm, aromatic za’atar flatbreads. Gather your friends and family, fire up the Big Green Egg, and enjoy this delicious, celebratory meal as you cheer on your favorite athletes!

We’ll be closely watching the Team GB Men’s Gymnast team to support @jake and his coach @bjh, from Huntington Gymnastics club.

Cooking surfaces

Skewers

BBQ Temperature

200°C

 Ingredients

  • 750g lamb neck fillet, cut into 3cm cubes
  • 3 peaches (or apricots), stones removed and quartered
  • 100g rocket or salad leaves
  • Handful mixed herbs leaves, eg mint, coriander, parsley, basil
  • Drizzle olive oil to serve
  • Squeeze of lemon juice to servce
  • 100g feta to serve

For the marinade

  • 1 lemon, grated zest and juice
  • 2 sprigs of rosemary, leaves stripped and finely chopped
  • 1 garlic clove, crushed
  • 1 tbsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp smoked paprika
  • 1 tsp harissa paste
  • 1 tsp salt
  • 1/2 tsp ground cinnamon

For the flatbreads

For the green sauce

  • Small bunch of coriander, parsley and chives, roughly chopped
  • Handful mint leaves, chopped
  • 1 preserved lemon, skin finely chopped, flesh
  • 5 large green olives, pitted
  • Pinch pul biber (aleppo chilli) or chilli flakes
  • Juice of 1 lemon
  • 1 tsp cumin
  • 80 to 100 ml olive oil

For the minty yogurt, optional

  •  350ml greek yoghurt (not greek style yoghurt)
  • 1 clove garlic, crushes
  • Juice of 1 lemon
  • 1 tbsp chopped mint
  • 1/2 tsp Maldon salt

     

    Method

    To marinade the lamb

    1. Place all the marinade ingredients for the lamb in a large bowl.  Put the lamb into the bowl and give it a good zhuzh!
    2. Cover and put in the fridge to marinate for 4 hours or overnight, if you have time.

    For the flatbreads 

    1. Make a batch of our super soft flatreads and add 2 tbsp za’atar in addition to the other ingredients.
    2. Take dough bowl and roll out into a plate sized round, the dough should be just less than the thickness of a pound coin.
    3. Setup your Egg to have just the stainless steel grid over the coals and the temp at 200°C.
    4. Place the dough directly onto the grid and cook for about 2 minutes a side. The dough should puff up.
    5. You can lightly oil the flatbreads post-cook and stack them under a tea towel to keep them warm.

    For the green sauce

    1. Place all the ingredients into a bowl and blitz with a hand blender or use a food processor.  Season with salt.

    For the minty yoghurt

    1. Place all the ingredients into a bowl and combine.

    For the skewers

    1. Setup your Egg for a direct cook using the stainless steel grid. The Egg needs to be set to about 200°C.
    2. Thread the lamb and peaches onto the skewers, alternating meat and fruit.
    3. To cook them, place them directly on the grid and grill for 8 to 10 minutes.  Turn occasionally, until the lamb is cooked and the peaches are caramelised.  The internal temperature of the lamb needs to be 64°C.

      To assemble your kebab

      1. Place your flatbread on a plate and apply a thin layer of the yoghurt, if using.
      2. Toss the rocket or salad leaves with mixed herbs with a drizzle of olive oil and squeeze of lemon.
      3. Place on your flatbread, add 1 or 2 kebabs.
      4. Sprinkle over some crumbled feta and a drizzle of the green sauce.
      5. Tuck in.
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