Greek Lamb Kebabs

Total Time: 48 hrs 40 mins Preparation Time: 40 mins Cook Time: 48 hrs

Ingredients

• 1 1/2-2 lbs boneless lamb shoulder
• 2 lemons
• 2 sprigs rosemary
• 6 garlic cloves, peeled
• 1 red chile, sliced
• 2 tablespoons olive oil
• 2 medium red onions, peeled
• black pepper

Recipe

• 1 cut the lamb into 1 1/2 inch dice, removing any excess fat.
• 2 cut each of the onions vertically into 6 wedges.
• 3 grate the zest of one of the lemons into a large non-metallic bowl or dish.
• 4 juice both lemons, and pour the juice into the dish with the zest.
• 5 squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.
• 6 bruise the rosemary, by lightly crushing and bending it in your hands. this releases the flavour of the rosemary. add to dish along with the olive oil.
• 7 add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.
• 8 leave for at least 24 hours, but 48 hours is even better.
• 9 soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.
• 10 barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.
• 11 serve with pitta and tzatziki.