Tray Roasted Greek Kebabs – With Twice Cooked Potatoes

1 - Preheat oven to 210°C, Fan Forced.

2 - Place potatoes in a saucepan and cover with cold water. Bring to the boil then cooked for 15 minutes or until tender when tested with a skewer. Strain and thickly slive. Transfer to a shallow roasting tray along with garlic, zest, juice and oil, then toss to coat.

3 - Roast fo 10 minutes then add Lamb Kebabs and roast for a further 10-15 minutes or until potatoes are golden and lamb is charred while still pink in the centre.

4 - Meanwhile, place onion in a bowl with a pinch of saly and pepper and set aside. Chop remaining ingredients.

5 - Once potato and lamb is cooked, drain excess cooking oil over onion and mix to coat. Add parsley and stir to combine then spoon over tray of lamb and potatoes. Toss the Tomato, Cucumber, Pomegranate and mesclun leaves in a bowl and serve alongside with yogurt and pita breads.