Directions
Preparation:30min  ›  Cook:10min  ›  Ready in:40min 

1. Preheat the grill , or barbecue or heat a ridged cast-iron grill pan. Put the olive oil, garlic, lemon juice and oregano in a bowl and stir to combine. Add the lamb and turn until well coated. Thread the cubes onto 4 skewers.
2. Cook the lamb under the grill or in the pan for about 7–8 minutes or until tender, turning frequently. Towards the end of cooking, warm the pita bread under the grill.
3. Combine the tomatoes, red onion, cabbage, mint, cucumber, lemon juice and olive oil in a bowl. Toss gently.
4. Serve the kebabs with the salad, pita bread and yoghurt, if using.

Variation

CHILLI BEEF KEBABS
• Use 4 beef fillet steaks cut into cubes. Mix together 1 teaspoon chilli powder, ¼ teaspoon ground cumin, 1 tablespoon extra virgin olive oil, 2 crushed garlic cloves, juice of ½ lime and pepper.
• Coat steak with the spice mixture, then thread onto 4 skewers. Cook with 1 sliced onion under the grill for 4–6 minutes.
• Remove skewers from the grill and continue cooking the onion until tender.
• Mix 400 g canned kidney beans, rinsed, with 1 diced avocado, juice of 1 lime, 1½ tablespoons extra virgin olive oil, 1/2 red onion, finely chopped, 1 green chilli, seeded and finely chopped, 300 g cherry tomatoes, halved, and 2/3 cup chopped fresh coriander.
• Remove the steak from the skewers and divide with the onion among 8 warmed flour tortillas.
• Add some of the salad to each tortilla, and roll up into wraps. Serve with the rest of the salad.

HEALTH HINT

Cabbage is not only an excellent source of vitamin C but it is high in fibre. A chemical found in cabbage may lower the risk of lung cancer in smokers by as much as 38 per cent.