1 - Pound the garlic with sea salt in a pestle and mortar (or use a small food processor), until the garlic forms a paste.

2 - Whisk together the oil, lemon juice, zest, dill and garlic.

3 - Mix in the lamb and combine well.

4 - Cover and marinate for at least 2 hrs or overnight in the fridge.

5 - If you’re going to use bamboo skewers, soak them in cold water.