Preparation: 20 minutes
Cooking: 16 minutes
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
1 tbsp white wine vinegar
Pinch dried chilli flakes
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.
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.
To make the chimmichurri: Blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.