Lamb Kebobs

A BBQ Delight

2 cups 500 g   Lamb (cubed stewing lamb)
0.5 cup 125 ml   Red Wine
0.25 cup 60 ml   Lemon Juice
0.25 cup 60 ml   Olive Oil
2 cloves   Garlic
2 tbsp 30 ml   Thyme
2 tbsp 30 ml   Rosemary
1 tsp 5 ml   each, Salt and Pepper
1. If lamb is not already cubed, cut into thick cubes, around an inch and a half to two inches each. Whisk together the wine, lemon juice, and olive oil in a large mixing bowl. Finely mince the garlic and stir in. If using fresh herbs, roughly tear or chop the thyme and rosemary and stir into the marinade. If using dried herbs, sprinkle in and stir to combine.

2. Place the lamb cubes in the mixing bowl with the marinade, and refriderate for 4-6 hours.

3. Once the lamb has fully marinaded, skewer 4 or 5 pieces of lamb onto metal or wooden skewers. Cook over a heated BBQ grill for around 15 minutes, turning 2 or 3 times during the cooking process so it cooks evenly.