This recipe is a winner and while the two-day marinade requires patience, good things come to those who wait.
Serves 4-6
Ingredients
Shop the ingredients
Directions
- Combine all the ingredients for the marinade except the lemon juice and mix together well in a bowl.
- Add in the meat, stir all together well and then cover and refrigerate for two days.
- Turn the mix occasionally over this time.
- Push the meat onto skewers drawing them in but not squashing them super tight.
- Season them generously with salt and cook over plenty of glowing charcoal.
- Over the course of cooking, squeeze the lemons over the colouring meat.
- Eat with Lebanese-style garlic mayonnaise, chilli sauce, tabbouleh and flatbread.