• Holohan Coaching

BBQ Greek Lamb and Salad

A fitting dish as it is national BBQ week! This is perfect for an easy day on the bike. Nice and simple it will be ready in no time. Low in carbs - high in taste!

Serves 2


4 Lamb Chops

300g diced lamb for the skewers


4 garlic cloves

1 lemon

1 TBSP dried oregano

1 TBSP dried thyme


1 romain lettuce

1/4 water melon

1/4 cucumber

1/2 red onion

2 or 3 tomatoes

handful of black olives

1/2 pack of feta cheese

1 lemon

a few mint leaves

Start by marinading the lamb. Zest the lemon and add it to a blender. Squeeze the juice from half a lemon and add 3 times as much olive oil. Blend that with the other marinade ingredients and a good pinch of salt and pepper. Cover the lamb and leave it in the fridge while you light the BBQ.

The salad is straight forward, chop everything up in to similar sized cubes - 2/3cm sized. Squeeze over the juice of half a lemon and a good glug of olive oil. Chop the mint and scatter over too.

Thread your diced lamb onto skewers.

BBQ the meat to your liking. I like mine lamb still a little pink in the middle but this is your BBQ - do it however you want!

Serve it with a slice of lemon and the salad as pictured above.

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