Lamb Kebabs

"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."
  1. 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.

other delicious recipes...