Ingredients
• 1 ½ leg or shoulder or Manx lamb (fat trimmed), cut into chunks
• 100ml olive oil
• 100ml red wine
• 2 teaspoons dried oregano
• Zest and juice 2 lemons
• 2 garlic cloves, crushed
• Shredded red cabbage (tossed with lemon juice), cucumber and tomato
• Flatbread
• Chilli sauce
• Natural yoghurt
Method
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. Mix together so that all the lamb is completely coated, then chill and marinate for at least a few hours or overnight.
2. Lift the chunks of lamb out of the marinade and thread them onto 10 metal skewers or wooden ones that have been soaked in water. Heat a grill, barbecue or griddle pan.
3. Season the meat with salt, then cook the skewers for 10-12 minutes, turning, until cooked to your liking. Serve tucked into warm flatbreads with salad and drizzle with chilli sauce and yoghurt.
Thanks to Tony Quirk for providing this recipe.
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