Mix marinade ingredients in a bowl. Add lamb and toss to coat.

Marinate in fridge for 12 - 24 hours.

Skewer - Remove meat from marinade and thread 3 to 4 pieces on each to make 12 skewers, or 5 to make 8 larger skewers (pictured in post).

Sprinkle the meat with the salt and pepper. (This really makes a difference to the finished dish, better than just in the marinade).

Cook - Heat 1 tbsp olive oil in a large non-stick pan over high heat. Cook half the skewers for 3 minutes, turn then cook the other side for 3 minutes until nicely seared (target internal temp 60°C/140°F for medium rare, optimum juiciness).

Transfer to a plate and loosely cover with foil to keep warm while you cook the remaining skewers.

Soak skewers - Soak wood/bamboo skewers in water for 30 minutes if planning to cook on the BBQ (prevents burning). My skewers are 18cm/7” which fit in a pan (stove cooking).

Preheat BBQ to medium high. Flat iron hot plate is safer for wooden skewers (so they don't catch fire) else use metal skewers on the grill side.

Skewer, oil & season - Skewer per above. Drizzle with the oil (so it doesn't stick to the BBQ) then sprinkle both sides with the salt and pepper.

BBQ cook for 3 minutes on each side.

Pile Souvlaki onto a serving platter for DIY wraps with tzatziki (from this recipe), toasted pita bread and Greek salad (chopped small), or shredded lettuce and tomato slices. Else, make plates with lemon rice and a Greek Salad!