Lamb kebab skewers
Prep:
10 mins
Cook:
15 mins
Make a big batch of these delicious kebabs, then freeze for a sunny day.
1½ kg lamb leg (fat trimmed), cut into chunks
100ml olive oil
100ml red wine
2 tsp dried oregano
Zest and juice 2 lemons
2 garlic cloves, crushed
To serve:
Flatbread, shredded red cabbage (tossed with lemon juice and seasoned with salt and pepper), cucumber, tomato, chilli sauce and natural yogurt
Put the lamb into a large bowl. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper, no salt.
Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hours or overnight for best results.
Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked.
Or heat a grill, barbecue or griddle pan if you want to eat them straight away.
Season the meat with salt, then cook the skewers for 10-12 minutes, turning, until cooked to your liking.
Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.
Serves
Makes 10
Preparation Time
10 minutes
Cooking Time
15 minutes
Main ingredients
Dairy, Vegetables, Lamb, Chilli
Recipe Type
BBQ, Easy, Entertaining, Family Dinners, Grilling, Batch Cooking
Level of Difficulty
Easy
Defrost the meat thoroughly overnight in fridge before cooking.
Freeze: Simply portion up the chunks of lamb and freeze in separate freezer bags (not on the skewers.
The lamb will freeze perfectly for up to 3 months.
