ASDA part of the Wal-Mart family

• 1tbsp coriander seeds
• 1tbsp fresh oregano, chopped or 1tsp, dried
• 1 clove garlic, crushed
• 100ml red wine
• 50ml olive oil
• 400g boneless leg of lamb, trimmed of fat
• 1 red onion
• 1 courgette, sliced

1 Fry the coriander seeds over a medium heat for 1 minute. Put in a pestle and mortar and crush coarsely. Put in a non-metallic dish with the oregano, garlic, wine and oil. Season.

2 Cut the lamb into even-sized pieces and add to the marinade so they are all coated. Cover and refrigerate for at least 2 hours, turning occasionally. Put 4 wooden skewers into a dish of cold water and leave to soak.

3 Cut the onion into pieces the same size as the lamb. Thread the meat, onions and courgettes onto the skewers and barbecue for 10 to 12 minutes, or until the lamb is cooked.