Ingredients

• 250 grams boneless lamb leg or shoulder, cut into 2.5 cm cubes
• 1 red bell pepper, cut into 2.5 cm pieces
• 1 green bell pepper, cut into 2.5 cm pieces
• 1 courgette, cut into 1.5 cm thick rounds
• 1 red onion, cut into wedges
• 150 grams cherry tomatoes
• 30 ml olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh oregano, chopped
• Salt to taste
• Black pepper to taste
• Wooden or metal skewers

Instructions

1. 1.In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped rosemary, chopped oregano, salt, and black pepper to create the vibrant marinade.
2. 2.Add the cubed lamb to the prepared marinade, ensuring each piece is thoroughly coated. Allow it to marinate for at least 15 minutes at room temperature, or up to 30 minutes in the refrigerator for deeper flavour.
3. 3.Preheat your grill or grill pan to a medium-high heat. If using wooden skewers, immerse them in water for at least 30 minutes prior to use to prevent them from burning during cooking.
4. 4.Artfully thread the marinated lamb, red bell pepper, green bell pepper, courgette, red onion, and cherry tomatoes alternately onto the skewers, creating colourful and appealing combinations.
5. 5.Carefully place the assembled skewers on the preheated grill. Cook for 10-15 minutes, turning them occasionally, until the lamb reaches your desired doneness and the vegetables are tender-crisp with a beautiful slight char.
6. 6.Remove the skewers from the grill and let them rest for a few minutes before serving to allow the juices to redistribute, ensuring maximum tenderness and flavour.

Nutrition Information

Why this recipe