For colour and variety, you can add some onion and green capsicum pieces to these delicious marinated Greek lamb skewers.
Ingredients
2 tsp olive oil
2 tsp finely grated lemon zest
4 tbs lemon juice
2 tsp dried oregano
125 ml (4 fl oz/½ cup) dry white wine
3 garlic cloves, finely chopped
2 fresh bay leaves
1 kg (2 lb 4 oz) boned leg lamb
250 g (9 oz/1 cup) low-fat plain yoghurt
2 garlic cloves, crushed, extra olive oil spray
4 stoneground wholemeal pitta breads, to serve
Method
1. To make the marinade, combine the olive oil, lemon zest and juice, oregano, wine, garlic, bay leaves and salt and freshly ground black pepper in a large non-metallic bowl. Trim the lamb and cut into bite-sized cubes. Add to the marinade and toss to coat well. Cover and refrigerate overnight.
2. Put the yoghurt and extra garlic in a bowl, mix together well and leave for 30 minutes. If using wooden skewers, soak for 30 minutes beforehand to prevent scorching.
3. Drain the lamb and pat dry. Thread onto 8 metal or wooden skewers. Heat the barbecue hotplate, and spray with the oil, cook and turn frequently for 7–8 minutes, or until evenly brown on the outside and still a little rare in the middle.
4. Meanwhile, wrap the breads in foil and put in a warm place on the barbecue for 10 minutes to heat through.
5. Drizzle the skewers with the garlic yoghurt and serve on the warm pitta bread with a green salad.