Lemony oregano lamb/tofu skewers

Equipment

• You'll need 12 pre-soaked bamboo skewers.

Ingredients

• 250g lamb leg steaks, trimmed, cut into 2cm cubes
• 1 large red capsicum, cut into 2cm pieces
• 2 large zucchini, halved, thickly sliced
• 2 medium red onions, cut into wedges
• 225g firm tofu, cut into 2cm cubes
• 3 garlic cloves, crushed
• 1 teaspoon finely grated lemon rind
• 1 tablespoon chopped fresh oregano leaves
• 2 tablespoons olive oil
• Crusty bread, salad greens and plain Greek-style yoghurt, to serve

Method

1. Thread lamb, capsicum, zucchini and onion onto half the skewers. Place on a baking tray. Thread tofu and remaining capsicum, zucchini and onion onto remaining skewers. Place on a baking tray. Combine garlic, lemon rind, oregano and oil in a bowl. Brush skewers with oil mixture.
2. Heat a barbecue plate or chargrill over medium-high heat. Cook lamb skewers, turning, for 8 to 10 minutes or until cooked to your liking. Place on a plate. Cover. Set aside. Cook tofu skewers, turning, for 5 minutes or until vegetables are tender.
3. Serve skewers with bread, salad greens and yoghurt.

Notes

• For children: Remove vegetables, meat/tofu from skewers. Cut into smaller pieces if necessary.

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