No ratings yet
A Greek classic. As a variation, the meat con be threaded on to rosemary twigs (remove most of the leaves) and cooked over a charcoal grill for about 15 minutes.


  • 4 tbsps olive oil
  • juice of 1 large lemon
  • leaves from 1 sprig of fresh rosemary
  • 1 garlic clove peeled and crushed
  • 2 lb shoulder or leg of lamb cut into 1 1/2 inch cubes

to garnish:

  • shredded lettuce lemon wedges


  • Mix together the oil, lemon juice, rosemary and garlic in a shallow dish. Add the lamb and mix well. Cover the dish and leave to marinate for 3 hours at room temperature, stirring occasionally.
  • Thread the meat on to skewers and cook under a hot grill turning and basting frequently with the marinade. Cook for about 12 minutes, or until browned on the outside but pink and juicy inside.
  • Place on a bed of shredded lettuce with lemon wedges. Serve with Greek Salad.
Cuisine Greek
Ingredients Lamb, Leg of Lamb
Save to Favorites

No account yet? Register

Leave A Comment

Your email address will not be published. Required fields are marked *

Recipe Rating