Ingredients

The following ingredients have 4 Servings
  • ½ lemon (finely grated zest and juice)
  • 1 tbsp rapeseed oil
  • 1 tsp fresh thyme leaves (or ½tsp dried thyme)
  • 1 clove garlic (crushed)
  • salt and freshly ground black pepper
  • 750 g lean lamb
  • 1 red pepper
  • 1 red onion

Instruction

  • Combine the lemon juice, zest, oil, thyme, garlic and seasoning together in a shallow non metallic dish.
  • Cut the lamb into chunks and add to the marinade. Toss until well coated in the marinade. Cover and chill for at least one hour or up to 24 hours
  • Remove the meat and allow to come up to room temperature while preparing the pepper and onion.
  • Cut the pepper in half and discard the stem, core and seeds. Cut into chunks
  • Peel and cut the onion into thick wedges.
  • Thread the meat onto 4 skewers alternating with pieces of the pepper and onion. 
  • Cook on the barbecue or under a hot grill for about 10 minutes, turning frequently. Serve.