In a shallow bowl or container, whisk together 4 tbs olive oil, 2 tbs red wine, 1 tbs lemon juice, minced garlic, chopped rosemary, thyme leaves, smoked paprika, 1 tsp black pepper and 1.5 tsp sea salt until combined.

Marinate the lamb

Pat the lamb steaks dry with paper towel. Place steaks in the marinade and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes and up to 2 hours. Remove from fridge 20 minutes before cooking to come up to near room temperature.

Cut for skewering

When ready to assemble, cut each marinated steak into 1.25–1.5 inch (3–4 cm) cubes or long strips (depending on skewer preference) so pieces will cook evenly and reach a medium doneness on the grill.

Skewers & Vegetables (classic garnish)

Prepare vegetables

Toss red onion wedges, cherry tomatoes, bell pepper pieces and courgette slices with 2 tsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper in a bowl. Set aside.

Assemble the kebabs

Thread lamb pieces onto metal or soaked wooden skewers, alternating with prepared vegetables. Leave a little space between items so heat circulates and pieces cook evenly. Use 2–3 lamb pieces per skewer (depending on size) so meat is not overcrowded.

Preheat grill

Preheat a charcoal or gas grill to high heat (hot and lightly smoking). If using a griddle or very hot cast-iron pan, heat until very hot and lightly oiled. Oil the grill grates or pan lightly with an oiled paper towel.

Chargrill the kebabs

Place skewers on the hot grill. Cook for about 3–4 minutes per side, turning to get good char marks, for a total of 8–12 minutes depending on cube size and grill temperature. Aim for medium doneness (internal temp ~62–65°C / 144–149°F). Avoid overcooking — lamb will carryover cook while resting.

Rest kebabs

Remove skewers from heat and transfer to a plate. Tent loosely with foil and rest for 5 minutes to allow juices to redistribute.

Finishing & Garnish

While kebabs rest, sprinkle chopped parsley over the skewers and finish with a light scatter of sea salt flakes and cracked black pepper to taste. Serve with lemon wedges for squeezing over the hot lamb.

Present kebabs on a warmed platter with classic garnish (extra grilled vegetables on the side if desired) and serve immediately.