Serves 6
2 lb (900g) boned leg of lamb 4 medium-sized onions
lemon wedges, for serving
Marinade
4 tablespoons oil
finely grated rind of 1/2 lemon
2 tablespoons lemon juice
1 tablespoon soft light brown sugar
1/2 level teaspoon ground ginger
freshly milled pepper
Cut lamb into bite-sized pieces and place them in a shallow bowl. Combine the oil, lemon rind, lemon juice, brown sugar, ground ginger and a seasoning of pepper for the marinade and pour this over the lamb. Leave lamb to marinate for at least 1 hour, turning meat occasionally.
Peel and quarter the onions and separate the layers. Thread lamb on to 6 skewers alternating the pieces with the onions. Grill under a moderate grill about 3 inches (7.5cm) from the heat for 15-20 minutes, turning to cook lamb evenly and basting with the marinade. Serve with wedges of lemon to squeeze over. A Greek summer salad with its crunchy texture makes a suitable accompaniment.