Ingredients
560g/1¼ lb lamb leg, cubed
55ml/2fl oz dry sherry
100ml/3½fl oz olive oil
1 tsp mild paprika
½ tsp hot paprika
1 tsp dried thyme
1 tsp dried oregano
salt and freshly ground black pepper
To serve:
mixed leaf salad
Method
1. Mix the sherry, paprika, dried herbs with the olive oil and marinate the lamb chunks for a minimum of 2 hours.
2. Preheat a grill to medium. Remove the meat from the marinade and thread on to wooden skewers.
3. Place under the grill for 10 minutes, turning several times, until the meat is browned.
4. Serve with a dressed mixed leaf salad.
