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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.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 20 minutes
Servings: 4 people
Cuisine: Greek
Calories: 1234
Ingredients Method

Ingredients
  

  • 300 g 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

Method
 

  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.