Lamb skewer


½ gigot unboned
½ mid-sized onion
1 clove of garlic Therador
6 twigs of thyme ("Silverqueen" or "Mystic Lemon")
6 twigs of majoram Zaatar
3 leaves of lovage Verino
3 little twigs of rosemary Abraxas
3 stalks of parsley Afrodite
4 tbs. olive oil
4 tbs. red wine


The Syrian majoram has a pure, hot taste and is ideal for lamb dishes. Cut the meat into small dices and put it in a bowl.

Then peel the onion and mix it with the meat and the peeled and crushed garlic. Pluck the herbs off the twigs. Finely chop them and add to the meat. Finally, add the oil and wine and stir everything.

Keep the meat in the basting sauce for 6-8 hours (or over night).

The meat dices are to be skewered and grilled above charcoal, an open fire or on a grid. Brush the skewers with the remaining basting sauce.

In case you have plenty of rosemary, you can burn some bunches below the skewers and use a small twig to brush the meat with the basting sauce.

The skewers are to be servered instantly. Serve with fried rice and mixes salad.


Enjoy your meal!