The overnight marinade locks so much flavour into these Greek-inspired lamb kebabs that are delicious cooked over the fire or on a griddle pan in the stovetop

Serves 3 – 4 people

Lamb kebabs:

750 – 800 grams of lamb leg meat cut into small cubes

3 Tbsp olive oil

2.5 - 3 Tbs fresh lemon juice, approx. 1 large lemon

3 garlic cloves crushed

3 sprigs of fresh thyme, leaves removed (or 1 tsp dried thyme)

1 tsp dried oregano

1 tsp smoked paprika

½ tsp garlic powder (optional)

½ tsp cumin

1small red onion sliced

A few bay leaves

Salt and pepper

7 – 8 wooden skewers

To serve with the Lamb: Pita bread, tzatziki (with mint and lemon), cucumber, tomato and red onion salad

To make the souvlaki (marinade in advance)

Place all the ingredients for the lamb into a large Ziploc bag, seal, and massage so that everything is evenly coated. Lay this flat in the fridge overnight. Turn it over after a few hours if you remember.

Remove the marinated meat about an hour before you want to grill it. Do this over a fire (coals) or on a griddle pan on the stovetop.

Thread the meat onto seven skewers and cook as desired. If cooking on a griddle pan, lightly brush each skewer with a bit of olive oil to prevent sticking.

Season the kebabs with salt once grilled and spritz with fresh lemon juice.

Serve the grilled lamb souvlaki with pita bread, tzatziki, lemon wedges, and salad.