Filter
Top Products
R4
Oregano lamb kebabs
500g boneless lean lamb, cut into 3 cm cubes
1 tablespoon olive oil
1 tablespoon lemon juice
1 tablespoon dried oregano leaves
1 teaspoon commercial prepared minced garlic
freshly ground black pepper
Preheat Ikon Grill until the green ‘Ready’
light illuminates.
1. Combine oil with lemon juice and garlic in a
large mixing bowl. Add lamb and allow to
marinate for 30 minutes before threading onto
4 kebab skewers.
2. Season each kebab generously with pepper and
place on grill.
3. Allow the top plate to rest lightly on lamb. Cook for
4-5 minutes.
4. Serve with crusty bread and a Greek salad of
salad leaves, black olives and crumbled
feta cheese.
Baby Octopus with
chilli and garlic
750g baby octopus, cleaned
2 tablespoons olive oil
1 tablespoon Thai style sweet chilli sauce
juice and zest of 1 lime
1 teaspoon commercially prepared minced garlic
To garnish;
Lime wedges
Coriander sprigs
To serve;
Lightly steamed vermicelli noodles
Preheat Ikon Grill until the green ‘Ready’
light illuminates.
1. In a large mixing bowl combine octopus with oil,
chilli sauce, lime zest, juice and garlic. Toss well to
combine and season with pepper.
2. Place octopus on pre-heated grill and lower press.
Allow to cook for 3 minutes.
3. Remove from grill and serve in a bowl on a bed of
vermicelli noodles, garnish with lime and coriander.
44