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OREGANO LAMB KEBABS
Serves 4
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon chopped garlic
1 tablespoon dried oregano leaves
500g boneless lamb loin, cut into 3cm
cubes
Freshly ground black pepper
Wooden skewers, soaked in water
To serve;
Salad leaves
Black olives
Crumbled fetta cheese
Preheat grill to “sear” temperature
setting until the “HEATING” display
turns off.
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.
Season each kebab generously with
pepper and place on grill.
Allow the top plate to rest lightly on
lamb. Cook for 4-5 minutes.
Serve with crusty bread and a Greek
salad of salad leaves, black olives and
crumbled fetta cheese.
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5.
BABY OCTOPUS WITH CHILLI AND
GARLIC
Serves 4
750g baby octopus, cleaned
2 tablespoons olive oil
2 tablespoons Thai style sweet chilli sauce
juice and zest of 1 lime
1 teaspoon minced garlic
Freshly ground pepper
To garnish;
Lime wedges
Coriander sprigs
To serve;
Lightly steamed vermicelli noodles
Preheat grill to “sear” temperature
setting until the “HEATING” display
turns off.
In a large mixing bowl combine
octopus with oil, chilli sauce, lime zest,
juice and garlic. Toss well to combine
and season with pepper.
Place octopus on pre-heated grill
and lower press. Allow to cook for 3
minutes.
Remove from grill and serve on top of
vermicelli noodles, garnish with lime
and
coriander.
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RECIPES – GRILL
BGR820_IB_FA.indd 28 20/7/09 12:24:54 PM