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.