Mix the lamb with the lemon and juice,
oil, garlic and rosemary. Season well.
Cover with cling film and leave to chill
for a few hours or, if possible, overnight.
Thread the lamb onto large metal or
wooden skewers, alternating with the
peppers and onions. (If using wooden
skewers, soak for 20 mins before using.)
Get your coals hot, then put the lamb
skewers over the heat and cook for about
5 mins until well coloured. Turn over and
cook for a further 5-10 mins until cooked
to your liking and nicely charred. To test
if the lamb is done, put a large skewer
into the middle of the meat and press
down on the flesh. If the juice that runs
from it is bloody, it’s not cooked enough.
If the juice is pink and watery, the lamb
is cooked the way I like it. If the liquid is
completely clear, the lamb is well done.
Allow the meat to rest for a few mins
before serving with flatbreads, yogurt,
chilli sauce, and tomato and cucumber.