Minced lamb made into Lamb Kefethes by forming into sausage shapes on metal skewers.

These Greek lamb skewers are delicious served in pitta bread with shredded lettuce and cucumber slices. Add a spoonful of natural yogurt and some chopped mint mixed into it.

This recipe is from the Feasting on Flames: Barbecue Recipes for the Great Outdoors by Quintet

Serves: 6

Preparation: 15 minutes

Marinating: 2 hours

Cooking: 8 - 10 minutes.

• 675g/1.5ib lean minced lamb
• 75g/2.75 oz fresh breadcrumbs
• 1 large egg
• 1 large onion, grated
• 2 plump garlic cloves, crushed
• salt and ground black pepper
• About 120ml/8 tbsp mixed chopped fresh herbs such as mint and parsley
• Olive oil for brushing

1. Put all the ingredients except the olive oil, into a large bowl and mix together. Using your hands divide the mixture into six portions. take each portion and squeeze it along a flat metal skewer to make a sausage sgape, 15-20 centimetres/6-8 inches long.

2. Cover and chill for 2 hours, or longer if wished.

3. Brush the meat with a little olive oil, then cook over a medium-high heat for 8 - 10 minutes, turning occassionaly, until cooked through.