Prep time: 20 minutes, plus overnight marinating 
Cooking: 10 minutes 
Serves: 4-6

Ingredients

• 5 cloves garlic, crushed
• ¾ cup extra virgin olive oil
• Juice and grated zest of 2 lemons
• 4 sprigs rosemary, leaves chopped
• 1kg boneless lamb shoulder, cut into 2-3cm pieces
• Salt and pepper, to season
• Long rosemary branches, leaves removed (for skewers)
• Coriander leaves, to garnish
• Toasted pita bread and couscous salad, to serve (see couscous recipe, left)

Garlic Yoghurt Ingredients

• ¾ cup natural thickened yoghurt
• 1 clove garlic, crushed
• 2 Tbsp lemon juice

Method

1. Mix garlic, oil, lemon juice and zest, and chopped rosemary in a large bowl.
2. Add lamb, toss to coat, and leave to marinate for at least 1 hour or preferably overnight.
3. To make garlic yoghurt, combine yoghurt, garlic and lemon juice in bowl and season with salt. Set aside in the fridge.
4. Thread 3-4 pieces of lamb onto each rosemary branch.
5. Preheat the barbecue grill to medium heat.
6. Grill lamb skewers for 3 minutes, then turn and cook for a further 4 minutes or until lamb is just cooked through. For medium-rare, this will take approximately 8 minutes as it will continue to cook once removed from the barbecue.
7. Serve lamb skewers garnished with coriander, and with garlic yoghurt, toasted pita bread and couscous salad on the side.

Tip

After stripping and washing the rosemary skewers, dry them in the oven or simply use fresh.

Credit

Photography: Andre Martin

Styling: Stephanie Souvlis

Recipes & food preparation: Melissa Suriano