Wood-fired Lamb Kebabs Recipe

What you’ll need:

  • 2 cloves of garlic

  • 1 teaspoon dried oregano

  • Rapeseed oil

  • 4 lamb steaks (750g in total)

  • 2 red peppers

  • 8 fresh bay leaves

  • 2 lemons

  • A few sprigs of fresh flat-leaf parsley


  • Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.

  • Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and toss to coat.

  • Halve, deseed and cut the peppers into chunks, and cut the lemons into wedges, then thread onto 8 skewers, alternating between lamb, pepper, bay leaves and lemon wedges.

  • Lay the skewers on griddle and cook for 10 15 minutes turning them over several times.