Greek Lamb Skewers
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
- Soak the skewers in cold water for at least an hour to prevent them burning and disintegrating.
- 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.
- 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.
- 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.