1. Preheat the broiler or heat a ridged cast-iron grill pan. Put the olive oil, garlic, lemon juice and oregano in a bowl and stir to combine. Add the lamb and turn until well coated. Thread the cubes onto 4 skewers.
2. Cook the lamb kebabs under the broiler or in the pan for about 7–8 minutes or until tender, turning frequently. Toward the end of cooking, warm the pita bread under the broiler.
3. Place all the salad ingredients in a bowl. Toss gently. Serve the lamb kebabs with the Greek salad, pita bread and yogurt, if using.

Lamb kebabs with Greek salad variations: For chili beef kebabs, use 4 beef tenderloin steaks cut into cubes. Mix together 1 teaspoon chili powder, 1⁄4 teaspoon ground cumin, 1 tablespoon extra virgin olive oil, 2 crushed garlic cloves, juice of 1⁄2 lime and pepper. Coat steak with the spice mixture, then thread onto 4 skewers. Cook with 1 sliced onion under the broiler for 4–6 minutes. Remove skewers from the broiler and continue cooking the onion until tender. Mix 1 can (540 ml) kidney beans, rinsed, with 1 diced avocado, juice of 1 lime, 2 tablespoons extra virgin olive oil, 1⁄2 red onion, finely chopped, 1 green chili, seeded and finely chopped, 300 g cherry tomatoes, halved, and 2⁄3 cup chopped fresh coriander. Remove the steak from the skewers and divide with the onion among 8 warmed flour tortillas. Add some of the salad to each tortilla, and roll up into wraps. Serve with the rest of the salad.

preparation time 20 mins
cooking time 10 mins
serves 4

PER SERVING

420 calories
30 g protein
19 g total fat
6 g saturated fat
80 mg cholesterol
31 g total carbohydrate
9 g sugars
9 g fibre
296 mg sodium

Cabbage is not only an excellent source of vitamin C but it is high in fibre. Chemicals found in cabbage have long been known to lower the risk of colon cancer.