A recipe from the Good Food collection.
60 ml (¼ cup) olive oil
2 tsp finely grated lemon zest
80 ml (⅓ cup) lemon juice
2 tsp dried oregano
125 ml (½ cup) dry white wine
2 large garlic cloves, finely chopped
2 bay leaves
1 kg lamb leg, cut into bite-sized cubes
250 g (1 cup) plain yoghurt
2 garlic cloves, extra, crushed
1. Combine 2 tablespoons of the oil, the lemon zest and lemon juice, oregano, wine, garlic, bay leaves and some salt and pepper in a large non-metallic bowl. Add the lamb and toss well to coat. Cover with plastic wrap and refrigerate for 2 hours, or overnight if time permits.
2. Mix together the yoghurt and extra garlic in a bowl, then leave for 30 minutes.
3. Drain the lamb and pat dry with paper towels. Thread onto eight skewers and cook on a barbecue or char-grill plate, brushing with the remaining oil, for 7–8 minutes, or until brown on the outside and still a little rare in the middle. Drizzle with the garlic yoghurt and serve with warm pitta bread and a salad.