Lamb Souvlaki

Step 1: Mix the marinade ingredients in a bowl. Add the lamb and toss to coat.

Step 2: Marinate in the refrigerator for 12–24 hours.

Step 3: Remove the meat from the marinade and thread 3–4 pieces onto each skewer to make 12 skewers, or thread 5 pieces onto each to make 8 larger skewers.

Step 4: Sprinkle the meat with the salt and pepper.

Tip: Seasoning the meat directly makes a difference to the finished dish.

Step 5: Heat 1 tablespoon of olive oil in a large non-stick pan over high heat. Cook half the skewers for 3 minutes, turn, then cook the other side for 3 minutes, until nicely seared. For medium rare, aim for an internal temperature of 60°C / 140°F.

Tip: The stated internal temperature is for medium rare.

Step 6: Transfer the cooked skewers to a plate and loosely cover with foil to keep warm while you cook the remaining skewers.

Step 7: If using wooden or bamboo skewers on the barbecue, soak them in water for 30 minutes to help prevent burning. Skewers 18 cm / 7 inches long fit in a pan for stovetop cooking.

Step 8: Preheat the barbecue to medium-high. For wooden skewers, use the flat iron hot plate; otherwise use metal skewers on the grill side.

Tip: The flat iron hot plate is safer for wooden skewers because they can catch fire on the grill side.

Step 9: Thread the lamb onto skewers as directed above. Drizzle with the oil so the meat does not stick to the barbecue, then sprinkle both sides with the salt and pepper.

Step 10: Cook on the barbecue for 3 minutes on each side.

Step 11: Pile the souvlaki onto a serving platter. For wraps, serve with tzatziki, toasted pita bread and Greek salad chopped small, or with shredded lettuce and tomato slices. Alternatively, serve on plates with lemon rice and Greek salad.