Ingredients

• 800g x Lamb or Chicken cut into 3cm squares - see note

• 1/4 x Cup best olive oil

• 6 x Garlic cloves - minced

• 2 x Tablespoons dried Mediterranean Oregano

• 1/4 x Cup dry white wine

• 2 x Teaspoons dried rosemary

• 1 x Teaspoon sweet paprika

• 1 x Teaspoon dried thyme

• The juice of one whole medium lemon

• Salt not required for this marinade

• 2 x Bay leaves

Preparation

Place all ingredients in a medium bowl - stir well so that everything is combined, cover with cling wrap and marinate for 6 hours, however, if you can arrange it, overnight is best.

When ready, allow the lamb or chicken in the marinade to return to room temperature then thread onto your kebab sticks. Season with black pepper and salt to your taste or preferred salt reduced diet.

Important: Do not over salt before grilling. The spices will provide excellent flavour without being overwhelmed by excessive salt

Comments: When using wooden kebab sticks soak in water for. 15.minutes so they will not burn on the grill