Greek Lamb Kebabs

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

Directions

1. 1

   Cut the Lamb into 1 1/2 inch dice, removing any excess fat.

2. 2

   Cut each of the onions vertically into 6 wedges.

3. 3

   Grate the zest of one of the lemons into a large non-metallic bowl or dish.

4. 4

   Juice both lemons, and pour the juice into the dish with the zest.

5. 5

   Squash or crush the garlic cloves, adding to dish along with sliced chilli and a good pinch of black pepper.

6. 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. 7

   Add the lamb and onions to the dish and toss everything around with your hands to give everything a good coating.

8. 8

   Leave for at least 24 hours, but 48 hours is even better.

9. 9

   Soak 6 wooden skewers in cold water for at least an hour, before threading the lamb and onions onto them.

10. 10

    Barbecue for 15-20 minutes until cooked, brushing occasionally with reserved marinade.

11. 11

    Serve with pitta and tzatziki.