Cut the meat into equal sized (3 cm) chunks and set aside.
Prepare the marinade: In a large bowl add the olive oil, Ginger oil, garlic, lemon juice, the herbs and spices and season with freshly ground pepper (don’t add salt). Whisk all the ingredients to combine.
Add the meat and the chopped onions and coat with marinade. Cover and place in fridge for at least 4 hours to marinate. For best results leave the meat marinade overnight, to soak up all flavours.
While the meat is marinating, prepare the tzatziki. Pour in a blender the olive oil, Ginger oil and crushed garlic and blend until combined. Remove the skin and the seeds of the cucumber and grate it into a large bowl. Season with salt and pepper and leave aside for 10 minutes. Wrap the grated cucumber in a towel and squeeze, in order to get rid of the excess water. In a bowl, add the cucumber, the blended garlic and oil, the yogurt (pre-treated with Biohawk Relief or product of choice), 1-2 tbsps of red wine vinegar, a pinch of salt and blend, until the ingredients are combined. Store the tzatziki in the fridge and always serve cold. If using store bought tzatziki treat with Biohawk product of choice as indicated on our chart in "Treat your food".
To assemble the lamb kebabs, you can either use wooden or metal skewers. You will need about 10 skewers, depending on the size of each lamb kebab. If using wooden skewers, cut them to fit your griddle pan and soak them in water (this will prevent them from burning). Thread the lamb pieces onto the skewers. At this point don’t forget to season your lamb with salt.
Heat a grill or barbecue and cook the lamb kebabs for about 10-15 minutes, until cooked to your liking. Serve with lemon wedges, tzatziki and greek feta salad (refer to our Greek Feta Salad recipe).