Brochettes d’agneau

• 1½–2 lb (750 g–1 kg) leg of lamb or boned lean shoulder</

Trim the fat off the lamb. Cut the meat into 1 in. (2.5 cm) cubes and put into a bowl. Mix the marinade ingredients together and pour over the meat, ensuring that all the pieces are coated. Leave for at least 1 hour.

Thread the meat on to skewers and cook for 7 to 10 minutes (more if you like your lamb well done). Turn the skewers frequently, basting with the marinade.

Serve wit