Serves 4-6 (makes 12 skewers)
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
- Place the lamb, vinegar, garlic, fennel and oil in bowl, season with salt and pepper and mix to combine. Marinate for 1 hour.
- Thread the lamb, bread and bay leaves alternating onto 12 metal skewers. Brush with oil.
- 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.
- Place the herbs, extra oil and lemon zest in a bowl and mix to combine. Serve the skewers with herb oil, salt and pepper.