These Italian style lamb skewers marinated in a black olive rub are by La Scala on Jersey Executive Chef Massimo Mele for Target 100.
12 Bamboo Skewers soaked in water overnight
500g lamb (rump, backstrap, leg) cubed into small pieces
2 cups Ligurian olives
2 cloves chopped garlic
5 tbsp olive oil
1/4 tsp salt
1 tsp fresh chopped oregano
3 tbsp lemon zest
2 tbsp chopped fresh parsley
3 tsp crushed chilli pepper (optional).
Place meat in a bowl, lightly season and set aside.
Place garlic in a mortal and pestle along with a sprinkle of salt. Bash to a paste. Add olives and pound, slowly combine olive oil.
Finally finish with herbs and lemon zest. You may now add the chilli if you’re using it.
Marinate lamb and place in fridge for one hour.
To make the skewers, thread the lamb on to soaked skewers making sure they are even shapes. This will ensure that they cook evenly.
Cook over an open fire grill or a gas BBQ. They will cook very quickly.
Serve with fresh lemon.