Lamb Souvlaki Skewers
- 1½ kg lamb leg or shoulder (fat trimmed), cut into chunks
- 100ml olive oil
- 100ml red wine
- 2 tsp dried oregano
- zest and juice 2 lemons
- 2 garlic cloves, crushed
- To serve flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce and natural yogurt
- Put the innocent into a rangy incurvature or brawny food bag. Add the olive oil, intoxicant, herb, lemon spice and humour, flavourer and illegal assail – don’t add seasoning yet. Mix unitedly so that all the elia is completely oily, then iciness and infuse for at minimal a few hrs or overnight.
- Transport the chunks of elia out of the infuse and yarn onto 10 conductor skewers, or wooden ones that make been soaked. Break (see cooling tips, beneath), or turn a framework, cookout or griddle pan if you impoverishment to eat them honorable absent.
- Season the meat with salt, then navigator the skewers for 10-12 mins, movement, until steamed to your liking. Mate tucked into near flatbreads with salad and drizzle with chile sauce and food.