Greek Lamb Skewers & Baked Vegetables
Papou and Yiayia's Greek lamb skewers with lemon, rosemary and oregano, served with tomato-baked vegetables. Serves 6 and perfect for Greek Easter.
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Cooking tools:
- Oven
- Mixing bowl
- Baking sheet
- Wooden skewer
- Chef's knife
- Cutting board
- Grater
- Barbecue grill
- Tongs
- Measuring spoon
- Zip-top bag
- Citrus press
- Aluminum foil
- Serving platter
- Water bowl
Ingredients
- 1 zucchini, sliced into large rounds
- 3 potatoes, sliced into bite sized pieces
- 3-4 mushrooms, quartered
- 1 red onion, quartered
- 2 garlic cloves, crushed
- 2 tbsp fresh parsley, finely chopped
- 2 tomatoes, 1 quartered and 1 grated
- Salt & Pepper to taste
- Olive oil, drizzle
- 2kg lamb shoulder, bone out
- 1 large rosemary sprig, leaves chopped
- Salt, Pepper, Dried Oregano
- 1 lemon, halved (juice one half, keep the other half for serving)
- Olive oil
- 10 wooden skewers
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