Lamb and pepper skewers
Background
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
- 300g diced lamb shoulder
- Grated zest & juice of 1 lemon
- 2 tbsp olive oil
- 1 tsp dried oregano
- Salt & pepper
- 1 garlic clove, minced
- 1 red bell pepper
Instructions
- 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.
Categories
- Meal Type: - Barbecue - Everyday - Fast Food - Grill - Lunch - Main - Quick & Easy - Supper
- Cuisines: - Greek
- Occasions: - Bonfire Night - Parties - Sports Food
- Ingredients: - Lamb
- Health and Diet: - Combination - Dairy Free - Diabetic - Egg Free - Gluten Free - Low Carb - Nut Free - Paleo - Sugar Free
- Skill Levels: - Easy
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