Lamb kebab Caesar salad

Lamb kebab Caesar salad Easy Food
Serves 4 as a lunch
For the lamb kebabs:
450g lamb mince
1 garlic clove, crushed
1 tbsp lemon juice
1 tsp dried oregano
Salt and black pepper
1 tbsp olive oil, plus extra for brushing

For the Caesar dressing:
3 tbsp olive oil
2 garlic cloves, crushed
4 anchovies, very finely chopped
1½ tbsp mayonnaise
½ lemon, juiced
½ tsp Dijon mustard
1 tsp Worcestershire sauce

For the salad:
2heads of romaine lettuce, chopped
100g cherry tomatoes, halved
50g Parmesan, shaved

  1. Soak four wooden skewers in water for 30 minutes. Mix all of the ingredients for the kebabs together until just incorporated.
  2. Preheat a griddle pan over a medium-high heat until very hot.
  3. Divide the lamb mixture in four and press onto the skewers, making sure it’s an equal thickness all the way through so it cooks evenly. Brush with olive oil.
  4. Cook the kebabs on the griddle pan until browned all over and completely cooked throughout. Remove to a plate, tent loosely with tin foil and rest for 10 minutes.
  5. In a bowl, combine all of the ingredients for the dressing except for the olive oil. Whisk to combine thoroughly.
  6. Slowly drizzle in the olive oil, whisking the entire time until the dressing is emulsified and fully combined. Season with plenty of black pepper and a pinch of salt.
  7. Toss the lettuce with the dressing. Divide between serving plates and top with the cherry tomatoes, Parmesan and some more cracked black pepper. Serve immediately.

Per Serving
457kcals, 34.2g fat (12.4g saturated), 8.7g carbs, 3.1g sugars, 30.1g protein, 1.7g fibre, 0.925g sodium

Add shop-bought or homemade croutons for extra crunch!