Stavros Abougelis

Ingredients:

• 3 tbsp oregano
• 2 tbsp salt
• 2 tbsp pepper
• 3 cloves garlic, crushed
• 3 onions, grated
• 3 tomatoes, grated
• 3kg lamb shoulder, boned and thin sliced

Method:

In a bowl, mix all ingredients together. Rub the marinade all over the lamb and place in the fridge for a minimum of four hours but preferably overnight.

Prepare the spit roast BBQ ensuring the Heat Beads® are well lit. Place the meat onto the spit and cook for approximately two hours.

Serve the spit roast lamb with crusty bread, tzatziki and a fresh salsa of tomatoes, cucumber, red onion and capsicum.

Serves a family!