1.5 kg fillet of lamb
100 ml olive oil
100 ml dry white wine
50 ml lemon juice
2 tsp chopped oregano
3 crushed cloves of garlic
4 crushed bayleaves
seasoning
savoury rice
picked parsley
100 ml olive oil
100 ml dry white wine
50 ml lemon juice
2 tsp chopped oregano
3 crushed cloves of garlic
4 crushed bayleaves
seasoning
savoury rice
picked parsley
method
1. Cut 1.5 kg fillet of lamb into 2.5 cm pieces, then marinate for 6 hours in 100 ml olive oil, 100 ml dry white wine, 50 ml lemon juice, 2 tsp chopped oregano, 3 crushed cloves of garlic, 4 crushed bayleaves and seasoning.
2. Arrange the pieces of lamb between bayleaves on a skewer, each skewer containing 8 pieces of lamb.
3. Brush with oil and grill, basting them with the marinade and cook to the required degree.
4. Serve the kebabs on their skewers on a bed of savoury rice and garnish with lemon wedges and picked parsley.
2. Arrange the pieces of lamb between bayleaves on a skewer, each skewer containing 8 pieces of lamb.
3. Brush with oil and grill, basting them with the marinade and cook to the required degree.
4. Serve the kebabs on their skewers on a bed of savoury rice and garnish with lemon wedges and picked parsley.
serving amount
serves 10
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