Mediterranean Lamb Kebabs

Ingredients

Kebabs:

800g lamb steak

4 tsp Moroccan spice blend

OR add your own blend of

2 tsp fresh oregano, chopped

1 ½ tsp smoked paprika

1 ½ tsp ground cumin

½ tsp turmeric

½ tsp coriander powder

2 garlic cloves, crushed

Salt and pepper

1 red onion

1 red pepper

2 Tbsp olive oil

Feta whip:

150g creamy feta

¾ cup plain Greek yoghurt

1 Tbsp extra virgin olive oil

Black pepper

¼ cup fresh mint leaves

1 tsp lemon zest

Lemon wedges

Black olive herb butter:

80g Westgold Unsalted Butter, soft

10 whole black olives

1 Tbsp fresh herbs, chopped

Black pepper

Method

To cook and prepare the kebabs:

Cut the lamb into 2cm chunks and place into a bowl. Add the store-bought Moroccan spices or the spices and herbs listed and toss until well coated. 

Cut the onion and red pepper into chunks. Thread the lamb and vegetables onto the skewers. Allow to marinate in the fridge while you prepare the feta whip and olive butter (the lamb could be marinated overnight if time allows).

To make the feta whip:

Crumble the feta into a food processor. Add the yoghurt and olive oil and process until smooth. Add the pepper, zest and mint and pulse until combined.  Spoon into a serving bowl.

To make the olive butter:

Place the soft butter into a bowl. Pit the olives and chop them into small pieces. Add the olives, chopped herbs and pepper to the butter and mix until combined. Spoon into a serving bowl and leave at room temperature.

To finish the kebabs: 

Heat a heavy-based frypan on high heat. Add the olive oil and cook half the kebabs in 2 batches 2-3 minutes on each side until cooked to your liking. Add 2 Tbsp of olive butter and baste the kebabs in the final minutes of cooking. Place the kebabs onto a serving platter and pour over the pan juices and butter.

Serve with the remaining olive butter and feta whip to the side.