Ingredients

The following ingredients have 8 Servings
  • 2 cloves of garlic
  • 1 teaspoon dried oregano
  • olive oil
  • 4 lamb steaks (750g in total)
  • 2 red peppers
  • 8 fresh bay leaves
  • 2 lemons
  • a few sprigs of fresh flat-leaf parsley

Instruction

  • Fire up your wood-fired oven an hour or so before you’re ready to cook (you can easily adapt this recipe for a barbecue or regular oven – use your instincts).
  • When the oven temperature reaches 200°C (check with a thermometer) and the smoke and flames have died down, you can start cooking.
  • Peel and bash the garlic with a generous pinch of sea salt in a pestle and mortar, then add the dried oregano and enough olive oil to loosen the mixture.
  • Cut the lamb into 3cm chunks, then place in a large bowl. Season with black pepper, then add the marinade, and 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, or until charred, sticky and cooked through, turning occasionally. Keep an 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 the bread starts to burn.
  • Pick and roughly chop the parsley leaves, then scatter over the kebabs. Delicious served up with flatbreads, a dollop of Greek yoghurt and some sliced cucumber.