1 packet Waitoa Honey & Rosemary Kebabs
juice and finely grated zest of 1 lemon
2 teaspoon wine vinegar, red or white
4 tablespoons extra virgin Olivado oil
1 red onion, thinly sliced
4 medium tomatoes, chopped
2 Lebanese cucumber, deseeded and chopped
150g feta cheese
1 teaspoon Sumac
half a cup Greek yoghurt
1 tablespoon each chopped parsley and coriander
4 pita breads, toasted
Cook the kebabs according to directions on the packet.
In a large serving bowl whisk together the lemon juice, vinegar and olive oil.
Soak the onion in a bowl of ice water for 10 minutes. Drain well.
Add the drained onion to the dressing with the tomatoes, cucumber and olives and mix. Season with salt and pepper to taste.
Crumble the feta cheese over the top of the salad and sprinkle over the sumac.
In a bowl whisk together the yoghurt, lemon zest, parsley and coriander. Serve with the kebabs, salad and pita bread.