Quantities given are for 2 servings
- 300 g deboned lamb shoulder (sliced into 2mm slithers)
- ¹⁄₂ tbsp fresh oregano (chopped)
- ¹⁄₂ tbsp fresh thyme (chopped)
- ¹⁄₂ tbsp sumac
- ¹⁄₄ medium red onion (peeled and cut into chunks)
- ¹⁄₄ cup double thick yoghurt
- 1/8 cup olive oil
- ¹⁄₂ tsp salt
- ¹⁄₄ tsp pepper
- For this recipe you will need 2 large, thick bamboo skewers.
- Place the oregano, thyme, sumac, onion, yoghurt, oil, saltand pepper in a food processor and whizz them into a smooth paste.
- Cover the lamb slices in the paste and mix it well before leaving them in the fridge for an hour or two to infuse.
- While the lamb is marinating, fire up your BBQ (you can do this on a griddle pan or hot pan too).
- Skewer the lamb onto the skewers, packing each piece as tightly as possible.
- Place the skewers on the hottest part of the fire to get as much char action as possible. Five minutes a side should do it.
- If you want them cooked all the way through, pop them in the oven at 200 for another 5 – 10 minutes after direct grilling, or put them to the side of the hot coals and leave them in the Weber for 10 minutes with the lid on.
- To check how pink they are, use your fingers or the tongs to pull the meat slices apart. You should be able to see all the way to the skewer.
- When they’ve reached your desired ‘doneness’ remove them from the heat, stand the skewers upright with one hand and use a knife in the other hand to carve the skewers like a Turkish pro. People will dig it.