• 750g lamb, cut into 2.5cm cubes
  • 60ml (4 tbsp) olive oil
  • 85ml (1/3 cup) white wine
  • 2 cloves garlic, crushed
  • 20ml (4 tsp) dried rosemary or a handful of fresh rosemary, chopped
  • 18 pickling onions or 2 red onions, cut into chunks
  • Salt and black pepper
  • 12 rosemary stalks — woody ones, or use kebab sticks, soaking them in water for 30 minutes before using


Combine all the ingredients up to and including the rosemary. Pour boiling water over the pickling onions, if using, and leave to stand for 5 minutes, then drain and add to the marinade. If using the red onions, add to the marinade. Leave for 2-3 hours, stirring occasionally. Remove lamb cubes and onions from marinade and thread alternately onto the rosemary skewers. It is easier to pierce the lamb and onion with a metal skewer before threading onto the rosemary sticks. Brush with olive oil, season with salt and pepper and grill over the coals, turning frequently until the lamb is just cooked, about 5-7 minutes per side. Serve with tzatziki (garlic and grated cucumber in plain yogurt).