Light up the BBQ or grill for these tender, juicy and flavoursome greek-style lamb skewers.
Greeks do enjoy their meat whether it be in the form of chicken, lamb or beef. They have a recipe for just about any dish. When it comes to skewers I always turn to Greek traditional flavours.
The best cut of meat to use is to purchase a leg of lamb. De-bone if it is not boneless, trim excess fat and cut into 2 cm cubed pieces of meat.
Makes apx 25 healthy sized skewers
Cooking Time depends on the heat of your BBQ.
1 kg leg of lamb cubed
1/2 cup dry red wine ( eg Merlot )
1/2 cup extra virgin olive oil
1/2 cup freshly squeezed lemon juice
1 red onion
1 red capsicum
1 green capsicum
1 tspn Salt,
1 tspn pepper,
2 tbspns dried oregano.
Soak skewers in water to prevent skewers burning during cooking process
De-bone, trim fat and cube lamb.
Cut onion, peppers into equal sized squares. They should be same as lamb.
Place lamb into an air-tight container.
Mix olive oil, lemon and wine together, then pour onto lamb.
Seal, and allow to marinade overnight.
Pass meat onto a skewer, then alternate with a piece of onion or pepper. Leave 5 cm in each end of the skewer free.
Ensure hot plate on grill station is hot and oiled. Place onto BBQ grill and seal each side, ensuring meat does not burn.l. Baste with any excess marinade.
Remove when all sides cooked drizzle more lemon then serve.