Ingredients
1½ tbsp rosemary, chopped
1½ tbsp mint, chopped
1½ tbsp parsley, chopped
2 tsp oregano, chopped
5 cloves garlic, minced
1 tsp SIDS SALT & PEPPER
½ lemon zested
½ tsp SIDS CRAZY LEMON
⅛ tsp chilli flakes
¼ cup + 1 tbsp olive oil
700 g lamb, (my butcher cut it for me from a leg of lamb) cut into 3 cm pieces
Directions
In a large bowl, combine the rosemary, mint, parsley, oregano, garlic, SIDS SALT & PEPPER, lemon zest, SIDS CRAZY LEMON, red pepper flakes and olive oil. Mix to combine. Add the lamb chunks and toss until well coated. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
Preheat the grill to a medium high heat, about 230°C.
Loosely thread the chunks of lamb onto skewers – they should touch but not be jammed together. Grill for 8-10 minutes for medium rare, turning once or twice during the cooking. Remove from heat and let the kebabs rest for 5-7 minutes before serving.
