Greek lamb kebabs

Serves: 8

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Total Time: 25

Prep Time: 10

Cook Time: 15

• 650 gram(s) (1lb 5oz) neck lamb fillet, cut into 2.5cm/1in cubes
• 2 clove(s) garlic, crushed
• 3 tablespoon(s) Greek olive oil
• 2 tablespoon(s) lemon juice
• 1 tablespoon(s) fresh oregano leaves
• 8  bay leaves
• 1  lemon cut into 8 wedges
• 8  pitta breads
• You will need: 8 bamboo skewers, soaked in water

Method

1. Put lamb into a shallow dish and season generously with salt and freshly ground black pepper. Scatter over garlic, then pour on olive oil and lemon juice. Sprinkle with oregano leaves and stir to mix together well. Cover and chill for several hours.
2. Light barbecue. Next, thread lamb onto skewers with a bay leaf and lemon wedge. When flames have died down and coals are white, start to cook kebabs. Cook for 15 mins, turning as needed, till meat is cooked through. Serve with toasted pitta bread.

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