A mouth-watering recipe with Mediterranean flavours.


  • Lamb kalamaki

  • 500g lamb leg steaks

  • 1 tbsp. flaked salt

  • 1 brown onion

  • 3 cloves garlic

  • 3/4 cup canola oil

  • 1 tsp dried oregano

  • 1 tbsp lemon juice

  • Wooden skewers

  • Dill sauce

  • 1 bunch dill

  • 1/3 cup slivered or roughly chopped

  • smoked almonds

  • ½ red chilli

  • ¾ olive oil

  • ¼ red onion

  • 1 garlic clove

  • 3 tbsp. lemon juice

  • 2 tsp. sea salt

  • Mesclun leaves and Tzatziki, to serve


  • 1.

    Begin by placing the onion, garlic, oregano, salt and lemon juice in a blender and blend until a fine paste is formed.

  • 2.

    Dice the lamb leg steaks, place in a bowl and cover with the paste. Cover the bowl with cling wrap and place in the fridge to marinade for 4 hours.

  • 3.

    Place 100g of meat on skewers and set aside.

  • 4.

    To make the dill sauce, place the dill, onion, lemon juice, garlic, chilli, and salt in a blender and blitz until smooth. Add the almonds and pulse.

  • 5.

    Pour the sauce into a bowl and add olive oil. Adjust the seasoning by adding more salt and pepper, if required.

  • 6.

    Heat a chargrill to high. Cook the lamb skewers on the chargrill for 2 minutes on either side.

  • 7.

    Cover the lamb skewers loosely with foil and rest for 5 minutes.

  • 8.

    Dress the lamb with the dill sauce. Serve with a small mesclun salad with Tzatziki.

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