31/07/2026
Chef chanaka.
🥙 Lamb Kebab Platter
Serves: 4
Preparation: 30 minutes + marinating
Cooking: 10–15 minutes
1. 🔥 Lamb Kebabs
Ingredients
Lamb leg or shoulder – 800 g, diced into 3–4 cm cubes
Greek yoghurt – 100 g
Garlic – 4 cloves, minced
Lemon juice – 2 tbsp
Olive oil – 2 tbsp
Paprika – 1 tsp
Ground cumin – 1 tsp
Ground coriander – 1 tsp
Dried oregano – 1 tsp
Black pepper – ½ tsp
Salt – 1 tsp
Fresh parsley or coriander – 2 tbsp, chopped
Method
Cut the lamb into equal-sized cubes.
Mix yoghurt, garlic, lemon juice, olive oil and all spices in a bowl.
Add the lamb and coat thoroughly.
Cover and marinate for at least 2 hours, preferably overnight.
Thread the lamb onto skewers.
Heat a grill or barbecue until very hot.
Grill the kebabs for approximately 3–4 minutes per side, turning regularly.
Cook until nicely charred and the lamb reaches your preferred doneness.
Rest for 5 minutes before serving.
Finish with fresh chopped herbs.
2. 🥣 Garlic Yoghurt Sauce / Tzatziki
Ingredients. 💯
Greek yoghurt – 250 g
Cucumber – ½, grated
Garlic – 1–2 cloves, finely minced
Lemon juice – 1 tbsp
Olive oil – 1 tbsp
Fresh mint – 1 tbsp, chopped
Fresh dill – 1 tbsp, chopped
Salt – ½ tsp
Black pepper – ¼ tsp
Method. 💯
Grate the cucumber.
Squeeze out as much excess water as possible.
Add yoghurt to a bowl.
Mix in cucumber, garlic, lemon juice and olive oil.
Add mint and dill.
Season with salt and black pepper.
Mix well.
Refrigerate for 30 minutes before serving.
3. 🫓 Warm Pita Bread
Ingredients. 💯
Pita bread – 4–6 pieces
Olive oil – 1 tbsp
Dried oregano – ½ tsp
Fresh parsley – 1 tbsp, chopped
Method
Brush the pita lightly with olive oil.
Sprinkle with oregano.
Warm on a grill or dry pan for 1–2 minutes per side.
Finish with chopped parsley.
Serve warm.
4. 🥒 Fresh Cucumber Salad
Ingredients. 💯
Cucumber – 1 large
Lemon juice – 1 tbsp
Olive oil – 1 tbsp
Fresh parsley – 1 tbsp
Fresh mint – 1 tbsp
Salt – to taste
Black pepper – to taste
Method. 💯
Slice the cucumber.
Add lemon juice and olive oil.
Add chopped herbs.
Season with salt and pepper.
Toss gently and serve fresh.
5. 🧅 Pickled Red Onion
Ingredients. 💯
Red onion – 1 large, thinly sliced
White vinegar – 100 ml
Water – 100 ml
Sugar – 1 tbsp
Salt – ½ tsp
Method. 💯
Thinly slice the red onion.
Mix vinegar, water, sugar and salt.
Pour the mixture over the onions.
Leave for 30–60 minutes.
Drain before serving.
6. 🍋 Grilled Lemon
Ingredients. 💯
Lemon – 2, quartered
Olive oil – 1 tsp
Dried oregano – ½ tsp
Method. 💯
Cut lemons into quarters.
Lightly brush with olive oil.
Sprinkle with oregano.
Place cut-side down on a hot grill.
Grill until lightly charred.
Serve alongside the lamb.
7. 🫒 Kalamata Olives
Ingredients. 💯
Kalamata olives – 100 g
Olive oil – 1 tsp
Fresh oregano or parsley – a little
Method. 💯
Drain the olives.
Toss lightly with olive oil.
Add fresh herbs.
Serve as part of the platter.
8. 🍅 Cherry Tomatoes
Ingredients. 💯
Cherry tomatoes – 200 g
Olive oil – 1 tbsp
Salt – to taste
Black pepper – to taste
Fresh parsley – 1 tbsp
Method. 💯
Wash and dry the tomatoes.
Leave whole or cut in half.
Toss with olive oil.
Season with salt and pepper.
Garnish with parsley.
9. 🌿 Final Platter Assembly
Arrange on a large wooden serving board:
Lamb kebabs in the centre.
Warm pita bread on one side.
Garlic yoghurt/tzatziki in a serving bowl.
Cucumber slices beside the kebabs.
Cherry tomatoes around the platter.
Pickled red onions on the side.
Kalamata olives around the board.
Grilled lemon wedges beside the lamb.
Garnish with fresh parsley, mint and oregano.
Drizzle a little extra virgin olive oil over the yoghurt and garnish.
👨🍳 Chef's presentation tip..
keep the lamb kebabs as the main focal point, place the yoghurt sauce in a small bowl, and arrange the colourful vegetables, olives, lemon and pita around the meat. This gives the platter a strong restaurant-style appearance.
