• Cook time: 35mins
  • Serves: 4
  • Difficulty: Easy


  • 12 bamboo skewers soaked in water overnight
  • 500g lamb shoulder cut into bite sized chunks
  • 2 cups black olives
  • 2 cloves chopped garlic
  • 5 tablespoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 teaspoon fresh chopped oregano
  • 3 teaspoon lemon zest
  • 2 tablespoons chopped fresh parsley
  • 3 tsp. crushed chilli
  • Pepper (optional)


  1. Place meat in a bowl, lightly season and set aside.
  2. Place garlic in a food processor along with a sprinkle of salt. Slowly combine olive oil and blend to a paste. Finally finish with herbs and lemon zest. You may now add chilli as an option.
  3. Marinate lamb with olive mixture and place in fridge for 1 hour.
  4. To make the skewers, thread the lamb on to soaked skewers making sure they are even shapes; this will ensure they cook evenly.
  5. Cook on a griddle plate or BBQ for 4 to 6minutes each side, they will cook very quickly.  Rest the meat for a few minutes before serving.
  6. Serve with fresh lemon and salad leaves tossed with extra virgin olive oil.
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