Serve these skewers with a Greek salad. Great for barbecues or as a weeknight family meal.

Ingredients

1 kg Cubed Lamb

1 Red Capsicum (Cut Into 2 cm Squares)

1 Yellow Capsicum (Cut Into 2 cm Squares)

4 Medium White Onions (Quartered and Broken Into Segments)

2/3 Cup Pukara Estate Garlic 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

Method

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, until cooked to the desired level.