Instructions

1. 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.
2. Cut the pepper into 3x3cm pieces.
3. Take the lamb out of the fridge and add the pepper pieces. Mix well. Season with salt.
4. Thread the meat & pepper pieces onto skewers (metal or pre-soaked wooden ones).
5. Pre-heat a grill, barbecue or griddle pan.
6. Cook the skewers for approx. 10 mins, turning regularly, until cooked to your liking.