Lamb Kebabs

Lamb Kebabs

2lb or 1/2 Shoulder of Lamb, diced

1 large Red Onion

1 Large Red Pepper

For the marinade:

3tbsp Olive Oil

3tbsp White wine vinegar

1 tbsp dried Oregano

6 Bay leaves, cut in half

1 Clove Garlic, crushed

seasalt & black pepper

Combine marinade ingredients in a dish big enough to hold all the diced lamb, peppers and onions. Chop the pepper and onion into chunks large enough to skewer without falling apart! Put these, along with the diced lamb into the marinade for at least 2 hours, preferably a bit longer. Skewer the ingredients alternating between pepper, onion and lamb with roughly five chunks of lamb per skewer. Barbecue or grill until done, serve with greek salad, pittas and tzatiki.

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