Introduction
Method
- Add olive oil to a large bowl along with the juice and zest of the lemons, oregano, thyme and salt and pepper.
- Mix thoroughly and add diced lamb.
- Blend through with hands ensuring meat has an even covering , cover tightly with cling film and refrigerate for 4-6 hours or overnight if possible.
- Skewer onto kebab sticks allowing one bay leaf for each kebab.
- Roast on barbecue on a moderate/high heat for 12-15mins or until well browned, basting with any extra marinade frequently. (Alternately, these will cook well grilled in the oven or griddled in a pan on the hob.
- Serve.
Gaynor's Tip: Delicious with couscous salad or just as they come with a squeeze of lemon for extra zing!
Source: Resident Food Farmison Blogger Gaynor Mairs
