This is the ultimate soft lamb kebab which is awesome on the braai. Distinct Greek food flavour with lemon and rosemary singing together on your palate. Greek food is finger food and gourmet food all in one I tell you and these kebabs are no exception. (For 4 people)
What you need
1 kg deboned leg of lamb
Palm of chopped fresh rosemary (about 2-3 tablespoons)
1 tablespoon dried oreganum
100ml Olive oil
50ml lemon juice
Finely grated rind of 1 lemon
5 cloves garlic minced (2 heaped teaspoons)
Salt to taste (about 2 teaspoons)
1 teaspoon sugar
Soak wooden skewers in water while you prepare.
Cut the lamb into large bite size pieces of about 4 cm cubed and place in a bowl.
Mix all the marinade ingredients together and whisk or stir to combine well. Pour over the meat, mix around to cover each piece, cover with cling film and allow to marinade for 1 – 2 hours.
Thread the pieces onto the skewers and either braai or grill.
The lemon juice softens the meat so nicely, you may need to double it.