Lamb souvlaki skewers

• lamb↗1 ½kg kg

  leg or shoulder (fat trimmed), cut into chunks

• olive oil↗100ml ml
• red wine↗100ml ml
• dried oregano↗2 tsp tsp
• zest and juice 2 lemons
• garlic cloves↗2

  crushed

• flatbread, shredded red cabbage (tossed with lemon juice), cucumber, tomato, chilli sauce↗

  and natural yogurt

Step-by-step instructions

1. 1

   Put the lamb into a large bowl or strong food bag. Add the olive oil, wine, oregano, lemon zest and juice, garlic 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.

2. 2

   Lift the chunks of lamb out of the marinade and thread onto 10 metal skewers, or wooden ones that have been soaked. Freeze (see freezing tips, below), or heat a grill, barbecue or griddle pan if you want to eat them straight away.

3. 3

   Season the meat with salt, then cook the skewers for 10-12 mins, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yogurt.