Lamb, feta and watermelon is a classic Mediterranean combination that really works, especially when the sun is shining and you're in a holiday mood. Serve these easy kebabs with warmed pitta bread and cooling mint yoghurt.


  • 400g lamb, leg steak, cut into 2cm cubes

  • ¼ watermelon, cut into 2cm cubes

  • 200g feta cheese, cut into cubes, 1cm x 2cm

  • 1 small bunch mint leaves

  • 150g natural yoghurt

  • 1 tbsp mint sauce


  • 1.

    Heat a large flat frying pan until very hot - or you can use the barbecue.

  • 2.

    Place the lamb onto a long metal skewer, pushing to the top. Add a mint leaf, followed by a chunk of feta. Add another mint leaf then a chunk of watermelon and another mint leaf. Repeat 3 times, filling the skewer to the very end. Repeat with the remaining ingredients on as many skewers as it takes.

  • 3.

    If you are using the stove, add 1 tsp vegetable oil to the skillet. Place the skewers into the frying pan or on top of the barbecue and cook for 2-3 minutes on each side until golden and the lamb cooked through.

  • 4.

    Spoon the mint sauce into the yoghurt and mix to combine. Serve immediately with the kebabs.

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