Preparation time 40 minutes (plus marinating time), cooking time 15 minutes.

1) Trim fat from lamb, cut lamb into 3cm pieces. Combine oil, rind, juice, garlic and oregano in large bowl, add lamb. Cover, refrigerate 3 hours or overnight.

2) Combine yogurt, cucumber and extra garlic in small bowl. Cover, refrigerate 3 hours or overnight.

3) Thread lamb onto 16 skewers.

4) Cook lamb on heated oiled barbecue, uncovered, until browned and cooked as desired.

5) Serve souvlakia with cucumber yogurt, pitta and tomato.

 

Serves 8, per serving 21.5g fat, 2678 kj.

Tip: If using bamboo skewers, soak in water for at least 1 hour before using, to avoid scorching.