BBQ grilled lamb kebabs
Juicy and tender lamb kebabs for a different take on a BBQ with the family. Pair with your favourite sides for a Mediterranean flavour sensation.
- 900g lamb leg steak, diced
- 80ml fresh lemon juice
- 2 tbsp olive oil
- 1 tbsp dried oregano
- 2 cloves garlic, minced
- Lemon wedges (to serve)
- Salt and pepper to taste
Combine the lemon juice, olive oil, dried oregano and garlic in a bowl and season to taste with sea salt and black pepper.
Cut the lamb steaks into cubes and place in the lemon mixture, ensuring all sides are coated.
Cover and place in the fridge for at least 4 hours to marinate.
Take the lamb out of the fridge and let it come up to temperature.
Thread the lamb onto kebab skewers, fitting roughly 5 chunks on each skewer.
Bring your BBQ up to temperature and grill the skewers for 4 to 5 minutes on each side for tender meat.
Keep warm on a plate and cover with foil.
Serve with warm pitta bread and greek salad.