These sheep flank filets are flame broiled in a zingy lemon and oregano marinade. Matched splendidly with a thick Greek plate of mixed greens and mint yogurt dressing. Present with gently flame broiled flatbreads or bubbled new potatoes.

Another flavorful formula as a team with the flawless people at Silver Fern Farms. Their sheep flank filets are ideal for the late spring grill season thus brisk and simple to cook.

Serves 4


Sheep Loin Skewers

2 parcels of Silver Fern Farms Lamb Loin Filets

2 teaspoons lemon pizzazz

1 teaspoon dried oregano

1 sprig rosemary

1 tablespoon olive oil

Thick Greek Salad

1/2 cucumber, cut into little lumps

120 grams cherry tomatoes, divided

16 kalamata olives

1/2 red onion, divided and daintily cut

1 teaspoon oregano

1 tablespoon lemon juice

2 tablespoons olive oil

Lemon and Mint Yogurt Dressing

1/2 container greek yogurt

2 tablespoons hacked new mint leaves

1/2 teaspoon lemon get-up-and-go

Ocean salt

Broken Pepper

Present with flatbreads or bubbled new potatoes and lemon wedges


Cut sheep midsection filets into 3cm 3D squares. String 3 – 4 pieces onto each stick and place on a heating plate. Top with lemon pizzazz and dried oregano, season with salt and pepper. Plunge rosemary sprig in olive oil and brush over all sides of meat. Put aside to marinate for 15 minutes.

In the mean time, in an expansive bowl consolidate plate of mixed greens fixings. Season with salt and pepper.

In a little bowl, combine yogurt, slashed mint and lemon pizzazz. Season with salt and pepper.

Convey the barbecue to a medium/high warmth. Flame broil sticks for 2 – 3 minutes on each side or until cooked to your loving. Expel from warmth, freely cover with thwart and rest for 5 minutes.

Serve sticks with plate of mixed greens, yogurt dressing, lemon wedges and either flatbreads or bubbled new potatoes.


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