Greek lamb kebabs with gigantic beans!
Marinate cubes of lamb (I used neck fillet) in olive oil, lemon juice, crushed garlic and fresh oregano, seasoned with black pepper and a little salt,
for up to 24 hours (the longer the better), then thread onto skewers interlaced with chunks of red onion. Cook on a barbeque (or grill) to your liking,
basting with the marinade. Meanwhile, for the beans, sauté chopped shallots and a crushed clove of garlic until starting to soften, add a small glass of
white wine and boil down. Add skinned and chopped tomatoes, together with chopped fresh oregano, season and simmer until nice and thick, then add
canned butter beans, mix together, tip into a casserole dish, cover and bake in the oven for about ˝ an hour. I served the kebabs on a bed of watercress
drizzled with vinaigrette, and some home-made tzatziki (grated and drained cucumber, mixed with plain Greek yogurt, crushed garlic and seasoning).