The Greek Doctor's Souvlaki

This tasty Souvlaki is not only simple to make, it’s healthy too and tastes even better prepared on a barbecue.

Serves 4

800g lean lamb, trimmed, from the leg
Bunch of bay leaves, preferably fresh
1 lemon, cut into wedges, to serve

4 tablespoons olive oil
Juice of 1 lemon
2 teaspoons dried or fresh thyme
2 garlic cloves, crushed,
Black pepper

Red pepper sauce

6 red peppers (capsicums), halved and deseeded
2 tablespoons olive oil
1 red chilli, deseeded and finely chopped (optional)
6 garlic cloves, finely chopped
2 tablespoons red wine vinegar
1 teaspoon cold-pressed flaxseed oil
2 teaspoons dried oregano or spearmint

Dice the lamb into 2.5cm pieces.
Make the marinade: Mix the olive oil, lemon juice, thyme, garlic and pepper. Place the meat in a bowl, pour the marinade over and mix well so that all the pieces of meat are coated. Leave in the refrigerator for at least 2 hours, or overnight.
Meanwhile, make the sauce. Preheat the oven to 220 ° C. Place the peppers in a roasting tin, add 1 tablespoon olive oil and mix well with your hands. Roast until the peppers begin to brown. Put the peppers into a plastic bag, seal and leave for about 10 minutes.
Peel the peppers and put them into a blender or food processor with the remaining sauce ingredients. Blend until completely smooth. Taste and season with salt and pepper if necessary.
Preheat the grill and the oven to 120 ° C or the lowest setting. Thread the meat on to 4 skewers, with the bay leaves. Grill the kebabs with the marinade and finish cooking in the over, 20-25 minutes. Serve with lemon wedges and the red pepper sauce.