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Ingredients

500g lamb fillets, cut into 3cm pieces
1/2 cup (125ml) dry red wine
2 garlic cloves, crushed
1 tablespoon chopped thyme
1 tablespoon olive oil
250g cherry tomatoes, halved
2 Lebanese cucumbers, thinly sliced diagonally
1 red onion, cut into rounds
1/2 cup (100g) kalamata olives
100g feta, coarsely crumbled
4 large pita breads
1/2 cup (150g) Paul Newman's Own Whole Egg Basil & Cracked Pepper Aioli

Method

Step 1 Combine the lamb, wine, garlic and thyme in a medium bowl. Cover with plastic wrap and place in the fridge for 30 minutes to 1 hour to marinate.
Step 2 Drain lamb from marinade and thread evenly among skewers.
Step 3 Preheat barbecue or chargrill on high. Lightly brush skewers with oil and season with salt and pepper. Cook on chargrill, turning, for 3 - 4 minutes or until golden brown and just cooked through. Transfer to a plate and cover with foil. Set aside for 5 minutes to rest.
Step 4 Meanwhile, combine the tomato, cucumber, onion, olives and feta in a large bowl.
Step 5 Place pita breads on serving plates. Top with salad and skewers. Dollop with Paul Newman's Own Whole Egg Basil & Cracked Pepper Aioli and serve immediately.

Marinated lamb kebabs with aioli

How to make Marinated lamb kebabs with aioli

Ingredients

Method