Greek Lamb Skewers

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12 wooden or bamboo skewers
1kg lamb fillet, diced into 2cm large chunks (48 pieces total)
1 large red capsicum , diced into 2cm large chunks
1/4 cup olive oil
1 lemon, juiced
2 tablespoons fresh oregano leaves


  1. Soak the skewers in cold water for at least an hour to prevent them burning and disintegrating.
  2. Thread a piece of capsicum onto a skewer, and then four pieces of lamb. Place in a shallow dish large enough to fit all 12 skewers. Repeat with the rest of the skewers.
  3. In a small bowl whisk together the olive oil, lemon juice and oregano to combine thoroughly. Pour over the lamb skewers and turn to coat.
  4. If you have time, leave to marinate in the fridge for about an hour. Then BBQ or grill for 2-3 minutes each side for medium, or until done to your liking.

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