Personal

Car Stuff

Extras

Lamb Souvlaki

These get their distinctly Greek flavour from the lemon zest and oregano used to marinate the meat. It's a great way of using the cheap breast meat, but shoulder or neck will work, too. From: theguardian.com, Hugh Fearnley-whittingstall Serves six.

1kg breast of lamb (or neck, or shoulder), boned, trimmed of excess fat and cut into small cubes (about 2cm)
3 garlic cloves, bashed with the flat of a knife
1 unwaxed lemon, juiced and zest grated
2 tsp dried oregano
2 bay leaves, broken up
1 tbsp fresh oregano
3 tbsp olive oil
Salt and ground black pepper

In a large bowl, mix the lamb with all the other ingredients but don't at this stage add any salt. Cover, put in the fridge and leave there for at least six hours, or overnight.

Divide the meat between six long skewers (if you're using wooden skewers, soak them in water for an hour first, to stop them burning on the barbie). Lay them over a hot (but not too fierce) barbecue. Turn after a couple of minutes, then continue to turn regularly, basting occasionally with the marinade juices and seasoning with the odd sprinkling of salt. They'll take eight to 10 minutes. You can serve them just pink, if you like, although the Greek style is to have them fairly well done. But don't let them dry out.

Serve with, or in, warmed pitta bread, with hummus and a tomato and parsley salad.