Italian BBQ Lamb Skewers with Mint, Basil and Parsley

Serves 4-6 (makes 12 skewers)

Ingredients

1 kg lamb neck, cut into 2 cm pieces

2 tbsp red wine vinegar

2 cloves garlic, crushed

½ tsp crushed fennel seeds

1 tbsp extra virgin olive oil, plus extra to brush

6 thick slices of bread, cut into 3cm pieces

24 bay leaves

¼ cup each mint, basil and parsley leaves, finely chopped

⅓ cup extra virgin olive oil, extra

1 tsp finely grated lemon zest

Method

1. Place the lamb, vinegar, garlic, fennel and oil in bowl, season with salt and pepper and mix to combine. Marinate for 1 hour.
2. Thread the lamb, bread and bay leaves alternating onto 12 metal skewers. Brush with oil.
3. Preheat a chargrill or barbecue over high heat. Add the skewers and cook, in batches for 3-4 minutes each side or until lamb is cooked and bread is charred, brushing occasionally with oil.
4. Place the herbs, extra oil and lemon zest in a bowl and mix to combine. Serve the skewers with herb oil, salt and pepper.