Synonymous with Easter,  lamb  is the focus of the celebratory meal.

Makes 12-18

Ingredients:

1kg  lamb  steaks, cut into 4cm cubes

Marinade:

10ml (2 tsp) ground coriander

10ml (2 tsp) dried oregano

150ml olive oil

Juice of 2 lemons

1 onion, finely grated

2 bay leaves

2 cloves garlic, crushed

Salt and black pepper, to taste

12 wooden kebab sticks, soaked in water for 30 minutes just before using

Yoghurt, mint and garlic sauce:

500ml (2 cups) plain yoghurt

Small bunch fresh mint, finely chopped

2 cloves garlic, crushed

60ml (¼ cup) olive oil

Salt and black pepper, to taste

Method:

Place the  lamb  in a large dish. Mix together all the marinade ingredients and pour over the  lamb  to coat well. Cover and leave to marinate overnight. Remove the  lamb  from the marinade and thread onto skewers. Brush with marinade and either braai over hot coals, grill in the oven, or cook in a hot griddle pan, basting with marinade. For the yoghurt sauce, combine all the ingredients and mix well. Serve the souvlakia with the sauce and toasted pita bread.