Lamb and oregano skewers
80ml fresh lemon juice
2 tbsp extra-virgin olive oil
1 tbsp dried oregano
2 garlic cloves, crushed
1kg lamb leg steaks, cut into 2.5cm chunks
6 ripe red and yellow cherry tomatoes, halved
1 small red onion, cut into chunks then separated into layers
Whisk together lemon juice, olive oil, oregano and garlic in a shallow glass or ceramic dish.
Add the meat and remaining ingredients and mix well. Cover and refrigerate for 4 hours to marinate.
Preheat a grill pan on medium-high. Skewer the lamb, tomatoes and onion and cook for 4-5 minutes each side for medium, or longer if you like your meat well done.
Serve with lemon wedges and freshly sliced bread or rolls.