Barbecued shish kebabs.
1 kilo of lamb ( fat removed) cut into 2cm cubes.
Juice of 1 lemon
200ml of natual yoghurt
20ml of olive oil
Salt and fresh black pepper
3 rosemary sprigs
4 lemon wedges
In a dish add the lamb, lemon juice, yoghurt, salt and pepper.
Mix well, cover and marinate in a fridge over night.
Thread the lamb onto skewers.
On the ready to cook BBQ lay on the grid the rosemary sprigs and place the kebabs on top of the sprigs, cook turning frequently, serve with a side salad.
Barbecued shish kebabs