Lamb, Onion and Rosemary Skewers

First make the marinade by placing the oil in a small mixing bowl and adding the crushed garlic, grated lemon rind and juice, chopped oregano and a good pinch of salt and freshly ground pepper. Mix well.

Taking the cut end of the rosemary stalk thread alternative pieces of cubed lamb and onion. About three cubes of lamb per stick will be enough, or the sprigs of rosemary will snap.

Lay the completed skewers flat in the bottom of a deep dish and spoon the marinade all over, making sure all are well covered.

Leave for up to 24hrs in the fridge, but also extremely good cooked straight away.

Grill on a hot barbecue for about 5 minutes, turning carefully and until nicely charred on the outside and juicy pink in the middle.