Meats Recipes - Lamb Kebabs with Buttered Rice and Feta

Ingredients                                        

• 350g/12 oz lamb neck fillet, cubed

• 15 ml/1 tbsp olive oil

• 10 ml/2 tsp red wine vinegar

• 5 ml/1 tsp dried oregano

• Salt and freshly ground black pepper

• 1/2 green (bell) pepper, cut into 8 pieces

• 8 button mushrooms

• 225 g/8 oz/1 cup long-grain rice

• 15 g/1 tbsp butter

• 50g/2 oz Feta cheese, crumbled

• 8 black olives

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Method:

1. Put the meat in a bowl. Drizzle over the oil and vinegar and add the oregano and a little salt and pepper. Toss well and leave to marinate for 30 minutes.

2. Thread the meat, pepper and mushrooms alternately on kebab skewers.

3. Grill (broil) for about 10 minutes until golden and cooked through, turning occasionally and brushing with the remaining marinade during cooking.

4. Meanwhile, cook the rice in plenty of boiling water for 10 minutes or until just tender. Drain, rinse with boiling water and drain again.

5. Toss in the butter and pile on a serving dish. Scatter the Feta and olives over and top with the kebabs.