Flatbread and Brochette for dinner. 
I based the marinade and method of grilling on the Lamb Kebab recipe found in this book.
Brochette
110g boned meat from leg of lamb, 1 1/4 inch cubes, butterflied
1/3 clove of garlic, crushed
1/2 tbsp oil
Salt and ground black pepper to taste
- Marinade the meat overnight.
2 wedges of red onion
1 wedge each of red, yellow and green bell pepper
1 tsp oil
Salt and pepper to taste
Metal skewers
- Toss the onion and peppers in oil and season to taste.
- Fold the meat onto itself and skewer through the center.
- Thread the meat, peppers and onion wedges alternately onto the skewers.
- Brush with oil and cook for 3-4 mins, turning.
- Brush with Sauce (recipe to follow) 2-3 times
- Continue grilling, basting with oil occasionally for 7-8 mins total time.
