Breville BGR400 manual Oregano lamb kebabs, Baby Octopus with Chilli and garlic

Oregano lamb kebabs 4

500g boneless lean lamb, cut into 3 cm cubes

1 tablespoon olive oil

1 tablespoon lemon juice

1 tablespoon dried oregano leaves

1 teaspoon commercial prepared minced garlic freshly ground black pepper

Preheat Ikon Grill until the green ‘Ready’ light illuminates.

1.Combine oil with lemon juice and garlic in a large mixing bowl. Add lamb and allow to marinate for 30 minutes before threading onto 4 kebab skewers.

2.Season each kebab generously with pepper and place on grill.

3.Allow the top plate to rest lightly on lamb. Cook for 4-5 minutes.

4.Serve with crusty bread and a Greek salad of salad leaves, black olives and crumbled feta cheese.

Baby Octopus with
chilli and garlic	4

750g baby octopus, cleaned

2 tablespoons olive oil

1 tablespoon Thai style sweet chilli sauce juice and zest of 1 lime

1 teaspoon commercially prepared minced garlic

To garnish;

Lime wedges

Coriander sprigs

To serve;

Lightly steamed vermicelli noodles

Preheat Ikon Grill until the green ‘Ready’ light illuminates.

1.In a large mixing bowl combine octopus with oil, chilli sauce, lime zest, juice and garlic. Toss well to combine and season with pepper.

2.Place octopus on pre-heated grill and lower press. Allow to cook for 3 minutes.

3.Remove from grill and serve in a bowl on a bed of vermicelli noodles, garnish with lime and coriander.

R4