Feta Shashlik with Lamb

Rinse potatoes with skin and cook. For the sauce, rinse and dry the mint and parsley. Pluck off the leaves. Roughly chop the garlic. Mix parsley, garlic, mint and 1 tsp. salt with olive oil and white wine vinegar in a hand mixer and mince everything very finely. Peel the potatoes.

Cut lamb and feta into 16 pieces each. Thread potatoes, lamb and feta alternately onto wooden skewers. Place 1 bay spice around each 1 feta. Season skewers with salt and pepper.

Rub baking sheet with olive oil, spread skewers evenly on top, brush with remaining oil and place in oven. Roast under the broiler for about 10 min. Be careful not to let the bay leaves get too dark. Serve kebabs to the table with the mint sauce.

Tip:

The kebabs will be even more aromatic if you spread enough rosemary, thyme and garlic evenly on the tray.

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