Tray Roasted Greek Kebabs – With Twice Cooked Potatoes

 Ingredients

• (6 each) Peter Timbs Meats Greek Lamb Kebabs
• 750 grams of cleaned agria potatoes
• 6 cloves of garlic (brushed and peeled)
• 1 whole lemon (zest and juice needed)
• 60ml of olive oil
• 1/4 red onion
• 1 pinch of sumac
• 1 punnet of cherry red tomatoes (quartered) 
• 1/2 cucumber (chopped)
• 1 handful of pomegranate arils (optional)
• 1 handful of musclun leaves
• 6 pita breads
• 1/4 cup of Greek-style yogurt

Method

1. Preheat oven to 210°C, fan-forced.
   
2. Place potatoes in a saucepan and cover with cold water. Bring to the boil, then cook for 15 minutes or until tender when tested with a skewer. Strain and thickly slice. Transfer to a shallow roasting tray along with garlic, zest, juice and oil, then toss to coat.
3. Roast for 10 minutes, then add Lamb Kebabs and roast for a further 10-15 minutes or until potatoes are golden and lamb is charred while still pink in the centre.
4. Meanwhile, place the onion in a bowl with a pinch of salt and pepper and set aside. Chop remaining ingredients.
5. Once the potato and lamb are cooked, drain excess cooking oil over the onion and mix to coat. Add parsley and stir to combine, then spoon over the tray of lamb and potatoes. Toss the tomato, cucumber, pomegranate, and mesclun leaves in a bowl and serve alongside with yogurt and pita breads.