1kg lamb topside
2 cloves garlic, finely chopped
¼ cup dried oregano
1 bunch dill
1 cup honey
2 sticks rosemary
1 cup olive oil
¼ cup marjoram
1 bunch flat leaf parsley
1 bunch mint
1 bunch oregano
1 cup sherry vinegar
Yoghurt & Salsa w fresh herbs
500g greek yoghurt
2 lebanese cucumbers, grated, salted & squeezed
1 tbls dried mint, finely chopped
3 cloves garlic, finely chopped
2 whole tomatoes, finely diced
1 red onion, finely diced
1 bunch dill, chopped
1 iceberg lettuce
Dice lamb into a bowl.
Chop some fresh dill, parsley and oregano and add to the lamb.
Pour the sherry vinegar, squeeze juice of 1 lemon and honey into the bowl. Also add the rosemary, dried oregano and mint, olive oil, pepper and 2 cloves of garlic.
Mix all the ingredients in the bowl until the lamb is coated in the herbs and liquids.
Add the lamb to the skewers. For each skewer, put half a lemon on each end of the skewer, book-ending the lamb. Add salt to taste.
Cook the skewers over the grill on the barbeque, turning them every so often so the lamb is cooked through.
Mix together all the ingredients in a bowl
Serve on pita bread with some salsa and lettuce. Pour some freshly squeezed lemon juice to taste.
Makes 4-6 serves