- 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
A lamb is a sheep that is under 1 year old; between 1 and 2 years old you will find it sold as…
- 100ml olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 100ml red wine
- 2 tsp dried oregano
Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…
- zest and juice 2 lemons
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- 2 garlic cloves, crushed
- flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt
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.
To freeze your skewersStack in groups on shallow baking trays, then wrap tightly in cling film and freeze. Or simply portion up the chunks of lamb and freeze in separate freezer bags. Don’t put skewers into bags as they might pierce the plastic and let in air , causing ‘freezer burn’. The skewers will freeze perfectly for up to 3 months. Defrost the meat thoroughly (overnight in fridge is best) before cooking.