Greek Lamb Kebabs

Serve these succulent lemon-flavoured kebabs with lemon quarters, a tomato and cucumber salad and Greek bread. juice of

2 lemons

8 tablespoons olive oil

½ teaspoon salt

1 teaspoon black pepper

5 teaspoon dried marjoram

2 lb. shoulder of lamb, boned and cut into

1-inch cubes

4 onions

In a small bowl, mix together the lemon

These tangy lemon-flavoured Greek Lamb Kebabs make an exotic dish served with Greek bread, a salad, lemon quarters and a bottle of Retsina. juice, oil, salt, pepper and marjoram. Put the meat into a large shallow bowl and pour the marinade over the top. Using a spoon, turn the meat over until it is coated with the marinade. Cover and set aside to marinate for 1 hour.

Cut the onions into quarters and separate the layers. If the onions are large, cut the quarters in half cross ways.

Preheat the grill to moderately high.

Thread the lamb on to skewers alternately with the onion. Discard the marinade.

Place the kebabs on the grill pan and cook them for 7 minutes or until the edges are dark brown. Turn the skewers over and cook for another 7 minutes.

Remove the kebabs from under the grill and serve immediately.