Wood-fired Lamb Kebabs Recipe
What you’ll need:
2 cloves of garlic
1 teaspoon dried oregano
4 lamb steaks (750g in total)
2 red peppers
8 fresh bay leaves
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.