Lamb Kebabs
- Preparation Time5 mins
- Cooking Time 10-15 mins
- Source Modern Greek
"Kebabas: Small lamb and pork kebabs are traditionally served with a sprinkle of dried oregano and a squeeze of lemon. Grilled on charcoal braziers at street markets and fairs, they are a dish unchanged since ancient times."
- 300 Gram lamb leg steak (trimmed and cubed)
- 1 Tablespoon chilli flakes
- salt
- black pepper
- olive oil (for basting)
- Soak wooden skewers in cold water until ready for use. Thread lamb cubes on the skewers. Sear the kebabs on a hot barbecue or under the griller. Sprikle with the chilli flakes and season with salt and pepper. Baste with a little olive oil and cook, turning frequently, for about 10-15 minutes.
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