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

1 tbsp garlic infused oil

To serve

Gluten free pitta/flatbread, shredded lettuce, cucumber, tomato, chili sauce and lactose free cream mixed with mint and lemon juice (optional)

Serves - 4


Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic infused oil and black pepper – don’t add salt yet.

Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hrs or overnight.

Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked.

Freeze, or heat a grill, barbecue or griddle pan if you want to eat them straight away.

Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking.

Serve with gluten free pitta or flatbread, salad and sauces.

Recipe adapted from: Good Food
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