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
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