Quick lamb kebabs
You can try all sorts of different meat, vegetable and marinade combinations when it comes to making kebabs. Remember to keep everything roughly the same size for even cooking and don’t push the ingredients too close together on the skewer because this will stop the heat from circulating properly. Fire up the oven an hour or so before you’re ready to cook (it’s best to use metal skewers, but if using wooden skewers, it’s a good idea to get them soaking in a tray of water so they don’t burn in the oven). When the temperature has reached 200°C (check with your thermometer) and the smoke and flames have died down, you can start cooking. Always keep an eye on the fire and top up the heat source, if needed.
Peel and bash the garlic with a generous pinch of salt in a pestle and mortar, then add the dried oregano and enough oil to loosen the mixture, then season with salt and pepper. Place the lamb in a large bowl, add the marinade, then 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 a baking tray and roast in the hot oven for about 10 to 15 minutes, turning occasionally, or until charred, sticky and cooked through. Keep and eye on them – rotate the tray so that all the kebabs get a turn of being close to the fire and pull them back a little if they start to burn.
Serve the lamb kebabs, scattered with chopped parsley and a dollop of Greek yoghurt and some sliced cucumber.