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Garlic and oregano lamb skewers with chimichurri

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700g Lamb leg, cut into 3 cm dice
2 cloves Garlic, chopped
1 tbsp Olive oil
1 tbsp Chopped oregano leaves
½ cup Oregano leaves (firmly packed)
1 cup Flat-leaf parsley leaves (firmly packed)
1 clove Garlic
2 tbsp Olive oil
Pinch dried chilli flakes


1 Mix the meat in a bowl with the garlic, oil and oregano and stir well. Cover and refrigerate for 30 minutes or up to overnight.
2 Preaheat a chargrill or barbeque to moderately high. Thread the meat onto 12 skewers and season with salt and pepper. Cook for ½ to 2 minutes on each of the 4 sides or until cooked to your liking. Rest for 5 minutes. Season with salt and pepper and serve with the chimmichurri.
3 To make the chimmichurri: Blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.