Kebabs of Lamb

• 1½ lb (700 g) neck fillet of lamb
• 2 small onions

Trim any fat or skin from the meat, then cut into twelve pieces. Peel the onions, cut into quarters and separate the pieces. Wash the mushrooms and trim the stalks level with the caps. Place the meat and onions in a shallow dish together with the crushed bay leaf. Season well with salt and pepper and sprinkle with oil and a few drops of Worcestershire sauce. Leave for 1 hour to marinate, turnin