
Nutrition and extra info
- Skewers freezable
Nutrition: per serving
- kcal356
- fat16g
- saturates6g
- carbs20g
- sugars4g
- fibre2g
- protein34g
- salt0.99g
Ingredients
- 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
Lamb
laamA lamb is a sheep that is under one year old, and is known for its delicate flavour and tender…
- 100ml olive oil
Olive oil
ol-iv oylProbably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100ml red wine
- 2 tsp dried oregano
Oregano
or-ee-gar-noClosely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- zest and juice 2 lemons
Lemon
le-monOval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 garlic cloves, crushed
To serve
- flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt
Method
Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic and black pepper – don’t add salt yet. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.
Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), 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 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.
Comments, questions and tips
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