Name: Lamb Shoulder Skewers, Garlic, Olives, Lemon by Massimo Mele
Cook time: 35 min
Total time: 35 min
Yield: 4 serving
Ingredients: 12 bamboo skewers soaked in water overnight; 500g lamb shoulder cut into bite sized chunks; 2 cups black olives; 2 cloves chopped garlic; 5 tablespoons extra virgin olive oil; 1/4 teaspoon salt; 1 teaspoon fresh chopped oregano; 3 teaspoon lemon zest; 2 tablespoons chopped fresh parsley; 3 tsp. crushed chilli; Pepper (optional)

Cook time: 35mins
Serves: 4
Difficulty: Easy

Ingredients

12 bamboo skewers soaked in water overnight
500g lamb shoulder cut into bite sized chunks
2 cups black olives
2 cloves chopped garlic
5 tablespoons extra virgin olive oil
1/4 teaspoon salt
1 teaspoon fresh chopped oregano
3 teaspoon lemon zest
2 tablespoons chopped fresh parsley
3 tsp. crushed chilli
Pepper (optional)

Method

Place meat in a bowl, lightly season and set aside.
Place garlic in a food processor along with a sprinkle of salt. Slowly combine olive oil and blend to a paste. Finally finish with herbs and lemon zest. You may now add chilli as an option.
Marinate lamb with olive mixture and place in fridge for 1 hour.
To make the skewers, thread the lamb on to soaked skewers making sure they are even shapes; this will ensure they cook evenly.
Cook on a griddle plate or BBQ for 4 to 6minutes each side, they will cook very quickly. Rest the meat for a few minutes before serving.
Serve with fresh lemon and salad leaves tossed with extra virgin olive oil.