Another glorious sunny day, and so another day that needs a lighter meat, one with a savourily crisp edge. With the slight bitterness of peppers, courgettes and onions to balance the creamy buttery potatoes.
The marinade for the kebabs is simplicity itself, just cube up all the vegetables and meat, pop in a glass bowl and add the juice of a couple of lemons, a good shake of dried oregano, salt and pepper, mix it all together and then add two glugs of olive oil and mix again. (You want the acid and seasoning all over the meat before you add the oil, or the oil keeps the flavours away from the meat.) Leave for an hour or so, then layer up onto kebab skewers and grill., either over a barbecue or under a normal grill (my method).
Oregano & Lemon Lamb Kebabs with Courgettes and Peppers, Jersey Potatoes & salad