You could use any of the marinades for the barbecued loins, but this is how I most often make kebabs, either to go with the za’atar chicken or instead of, to go with the accompanying fattoush. The nutty, deeply resonant thyme mixture is just perfect with the sweet cubes of lamb.
500g lean lamb, cubed
for the marinade:
juice of 1 lemon, plus skins thrown in
125ml olive oil
2 cloves garlic, bruised
2 tablespoons za’atar
1 medium onion, quartered
Put the cubed lamb in a large freezer bag, then add all the marinade ingredients. Tie a knot, making sure any air is expelled first, then squeeze the bag about a bit to let the marinade squelch over the lamb. Leave this in the fridge overnight (or for up to a couple of days) or, out of the fridge in some cool place in the kitchen, for at least a couple of hours.
Let the meat come to room temperature, and soak about ten bamboo skewers in water for about half an hour.
Either heat a grill, or a griddle (or the barbecue of course), then thread three or four pieces of meat on to each skewer and slap on the heat.
These are also wonderful with a cooling mound of the cacik.
Makes about 10 skewers.