6 ripe Campari tomatoes, cut into wedges
1 English cucumber, sliced into chunky half moons
1 green pepper, sliced ¼” thick
½ small red onion, sliced into thin wedges
¼ cup extra virgin olive oil
2 Tbsp. red wine vinegar
1 Tbsp. fresh oregano, roughly chopped
Salt and pepper to taste
½ cup Kalamata olives
6 oz. Greek feta cheese
8 Marcangelo Middle Eastern Style Lamb Skewers
4 Fresh Pocketless Thick Greek Pitas
Optional: lemony hummus, mixed olives, pickled peppers
For the horiatiki salad, place the tomatoes, cucumber, green pepper and red onions in a large serving bowl. Drizzle with extra virgin olive oil, red wine vinegar, fresh oregano and salt and pepper to taste.
Gently toss the salad to combine so the flavours meld with the tomato juices. Place Kalamata olives on top and Greek feta in a large chunk to be cut when served.
Preheat the BBQ to medium and lightly brush grill with vegetable oil. Cook Marcangelo Lamb Skewers on the hot grill for 7 to 9 minutes, turning occasionally. Transfer the skewers to a serving plate and drizzle lightly with a little olive oil. Place the pitas on the grill and heat until lightly grill marked and warmed through, about 1 minute.
To serve, pass the warm pita and horiatiki salad with the grilled lamb skewers and dishes of hummus, pickled peppers and olives on the side.