Lamb shish kebabs

• 350g (12oz) lamb neck fillet
• 3tbsp olive oil
• 2 garlic cloves, crushed
• juice of 1 lemon
• 1 green pepper, deseeded and cut into chunks
• 1 small onion, cut into wedges
• flatbreads, tomato and chilli salsa, and salad, to serve

Soak wooden skewers in cold water for 10 minutes before using.

Cut the lamb into chunks and place in a container with the oil, garlic and lemon juice. Leave to marinate for 15 minutes. Thread the lamb onto the skewers, alternating with chunks of pepper and wedges of onion. Cook over a hot grill or barbecue for 10 minutes, turning once or twice until browned and tender.

Remove from the skewers and serve with warmed flatbreads, salsa and salad.