REP TIME10 mins
COOK TIME12 mins
MARINATING TIME2 hrs
TOTAL TIME22 mins
- 2 cloves garlic – crushed
- ▢1 tsp table salt
- ▢½ tsp dried dill
- ▢½ tsp dried oregano
- ▢pinch of cinnamon
- ▢pinch of ground black pepper
- ▢zest and juice of one lemon
- ▢500 g lean lamb – cut into bite sized chunks
- ▢2 tbsp vegetable oil
- Place the garlic, salt, dill, oregano, cinnamon, pepper, lemon juice and zest in a bowl or ziplock bag. Add the lamb and give it a good mix together. Seal the bag (or cover the bowl) and leave to marinade for at least two hours.
- After two hours, you’ll see that the lamb has started to go paler in colour. This is caused by the lemon juice which has been tenderizing the lamb.
- Light the barbecue and wait for the coals to turn white before cooking (this takes around 20-30 minutes).Alternatively preheat the griddle or grill/broiler.
- Take the lamb out of the bag and place the lamb pieces on 4 skewers. Brush the remaining marinade on top of the skewers and brush with the vegetable oil.
- Place the lamb kebabs on the barbecue (or on the griddle/under the grill/broiler) and gril until they’re dark brown and thoroughly cooked. You can test this by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.
- Serve with pitta bread, tzatziki (see recipe in note 1 of the recipe notes) and a tomato/cucumber/red onion salad. Alternatively, these go great with my Greek potato hash.
- To make the tzatziki mix together half a large grated cucumber (give it a good squeeze to remove the excess liquid first) with 240ml/1 cup of Greek yogurt,
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