Recipe: Lamb kebabs with roasted vegetable orzo salad

Bring on the sunshine with zesty lamb kebabs and colourful pasta salad

  • place PRE 20 minutes + marinating
  • place COOK 30 minutes (approx)
  • place SERVES 4
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This sunshine supper dish is bursting with Mediterranean flavours, and should the heavens open (again) this summer, is just as tasty cooked on a griddle or under a grill.


  • Add the zest of 2 lemons to the marinade ingredients in a large bowl, stir and season to taste. Add the lamb and mix to coat. Marinate (in the fridge) for at least 2 hours or overnight. Soak the kebab sticks for 30 minutes so they don’t char.

  • Halve the lemons, including the zested ones.

  • Thread the lamb and kebab vegetables onto the skewers and cook on a medium heat griddle or barbecue until done to your preference. (Medium takes about 4-5 minutes each side.)

  • Char the cut side of the lemons for a couple of minutes and squeeze them over the grilled kebabs.

  • To make the orzo salad: heat the oven to 200°C. Combine the onion, tomatoes, garlic, courgette and aubergine with a tablespoon or so of olive oil, salt, pepper, coriander and oregano and roast for 15 - 20 minutes until softened and starting to char.

  • Bring a medium pan of water to the boil, stir in the chicken stock powder and turmeric, a big pinch of salt and the orzo.

  • Cook until al dente then drain and rinse with cold water.
    Tip the orzo and vegetables into a serving bowl, add the olive oil, lemon juice, chopped fresh herbs and a good grinding of black pepper and some salt plus the olives if using and mix gently to combine.



1 kg cubed lamb
2 tbsp olive oil
1 tsp each of ground coriander and dried oregano
3 lemons, zest of 2
2 cloves of garlic, finely chopped
1 small bunch flat-leaf parsley, chopped
Kebab vegetables:
1 - 2 peppers cut in large cubes
1 small courgette, in ½ cm slices

For the orzo salad:
200g orzo pasta
1tbsp parev chicken stock powder
2 tsp turmeric, optional
1 red onion chopped
1 - 2 cloves finely sliced garlic
1 punnet cherry or baby plum tomatoes
1 courgette, diced
200g aubergine, finely diced
1 tbsp olive oil
Salt & pepper
2 tsp each of ground coriander and dried oregano
1 - 2 tbsp extra virgin olive oil
Juice of half a lemon
Large handful of chopped parsley and/or basil
50g black olives, optional

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