Lamb and pepper skewers
These Greek-style lamb and pepper skewers are really easy to make, but you should marinate them for as long as you can (preferably overnight). The grilling only takes 10 minutes – so it’s ideal for BBQ parties, easy suppers and general get-togethers. Serve the skewers tucked into flatbread with a crispy salad – drizzled with chilli sauce and tzatziki or with coleslaw and grilled veggies.
Ingredients
Method
- Put the diced lamb into a bowl. Add the olive oil, oregano, garlic, lemon zest & juice and black pepper – don’t add salt yet. Mix together making sure that all the lamb is well coated, then marinate for at least an hour in the fridge, preferably overnight.
- Cut the pepper into 3x3cm pieces.
- Take the lamb out of the fridge and add the pepper pieces. Mix well. Season with salt.
- Thread the meat & pepper pieces onto skewers (metal or pre-soaked wooden ones).
- Pre-heat a grill, barbecue or griddle pan.
- Cook the skewers for approx. 10 mins, turning regularly, until cooked to your liking.