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.

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