- Combine crushed garlic, lemon rind, juice and oregano with 1 tablespoon olive oil and diced lamb. Toss to combine. Stand 5 min, thread onto skewers.
- Barbecue or chargrill lamb for 6-8 min, turning often. Remove from skewers and serve on Lebanese bread with sliced red onion, chopped cucumber and tomato. Drizzle with Lemon & Dill Yoghurt Sauce.
LEMON & DILL YOGHURT SAUCE
Combine a 200g tub of light tzatziki with the grated rind of a lemon and 2 teaspoons of finely chopped dill.
Source: that's life! TEST KITCHEN
Photo: JOE FILSHIE, RICHARD WHITBREAD