Oh boy these are good. Prep the lamb, get it marinating in the morning, and you’ll have delicious tender kebabs for dinner. Serve them any which way you fancy – with potato salad, baked potato, tiny roast potatoes, fries, wedges, chips, mash potato, potato rosti, buttered new potatoes, hasselhoff potatoes (I’m sorry, I’ll stop now), or rice, salad, flatbreads. Feeds 4.
5 tbsp olive oil
3 tbsp white wine vinegar
2 tbsp dried thyme
1 kg lamb shoulder (boneless)
- Cut the onion in half, then in half again and slice into thin half moons. Put all of the marinade ingredients in a large sealable bag, and squish around to combine well.
- Remove any big bits of fat or tendon from the lamb, then cut into skewerable chunks of roughly 1 inch. Smaller bits are fine too if that’s the way the meat lends itself to being cut – so long as you can get it on the skewer it’s all good.
- Pop the lamb in with the marinade, seal the bag, tip around to ensure the lamb is well coated, then place flat in the fridge and chill for at least 4 hours.
- When ready to BBQ, slide the lamb pieces onto your skewers, leaving any bits of onion that are attached. Don’t pack them on too tightly, but also don’t leave gaps between the pieces because you want to prevent it from drying out.
- Grill on the BBQ for around 10 minutes until evenly golden and just cooked through, keep warm and leave to rest for 5 minutes, and serve.
Served here with obligatory sausage (an english BBQ isn’t an english BBQ without one), halloumi, potato salad, green bean salad, olives, and my father’s favourite tandoori chicken.