Garlic Lamb Skewers
Great for barbecues or as a weeknight family meal.
1 kg Cubed lamb
1 red capsicum cut into 2cm squares
1 Yellow capsicum cut into 2 cm squares
4 med white onions quartered and broken into segments
2/3 cup Pukara Estate Garlic Flavoured Extra Virgin Olive Oil
1/3 cup Lemon juice
1 tbsp Pukara Estate White wine liqueur vinegar
2 Bay leaves crumbled
3 tbsp dried oregano leaves
Salt and Pepper to taste
Soak bamboo skewers in water overnight. Alternate lamb, capsicum and onions onto skewers and place in a non-metal dish. Combine all other ingredients in a bowl and mix. Pour over skewers, cover and refrigerate overnight, turning occasionally.
Drain and reserve marinade. Cook on moderate to high heat occasionally brushing with marinade to desired level.