We usually cook this on the Weber over hot coals to bring out the flavours.
400g lean lamb, chunks
400g organic chicken breast, chunks
4 tbsp olive oil
juice of 1 lemon
2 tsp dried or fresh thyme
2 garlic cloves, crushed
- Dice the lamb and chicken into 2.5cm pieces
- Make the marinade: mix the olive oil, lemon juice, thyme, garlic and season with black pepper. Place the meat in a bowl, pour the marinade over and mix well so that all the pieces of the meat are coated. Leave in the refrigerator for at least 2 hours, or preferably overnight.
- Fire up the BBQ. Thread the meat on to 6 skewers. Grill the kebabs quickly until browned on all sides; the chicken will need longer than the lamb.
- Serve with warmed pita bread (put it on the grill briefly to absorb the burnt juices!) and a Greek salad.