Greek-Style Lamb Kebabs With Roast Potatoes & Garlic Mayo

Preheat the oven to 220°C/ 200°C (fan)/ gas 7

Soak your skewers in cold water (this prevents them from burning whilst cooking)

Chop your potatoes into small, bite-sized pieces

Chop your tomato[es] roughly

Add the chopped potatoes and chopped tomato to a baking paper-lined baking tray with a drizzle of vegetable oil and a pinch of salt and pepper

Give everything a good mix up and put the tray in the oven for an initial 15 min or until the potatoes are lightly golden - these are your roast potatoes

Peel and finely chop (or grate) your garlic

Peel and finely chop half your shallot[s]

Slice the remaining shallot finely

Combine half the chopped garlic, half your dried oregano (you'll use the rest later!) with your lamb mince, chopped shallot, ground cinnamon, dried thyme and a generous pinch of salt and pepper in a medium bowl

Give everything a good mix up until thoroughly combined (clean hands is the best way!) – this is your lamb mixture

Divide your lamb mixture into 2 per person and press it onto each skewer to form a long sausage shape – these are your lamb skewers

Heat a large, wide-based pan (preferably non-stick) with a generous drizzle of vegetable oil over a high heat

Once hot, add the lamb skewers to the pan and cook for 2 min on each side or until browned – these are your Greek-style lamb kebabs

After the potatoes have had an initial 15 min, remove the tray from the oven and top with the Greek-style lamb kebabs

Return the tray to the oven for 10-15 min or until the kebabs are cooked through (no pink meat!) and the potatoes are golden

Meanwhile, slice your cucumber into rounds (as finely as you can!), then add them to a medium bowl with the remaining oregano, sliced shallot, white wine vinegar and 2 tbsp [3 tbsp] [4 tbsp] olive oil

Season with a pinch of salt and sugar – this is your oregano cucumber salad

Combine your mayo, remaining chopped garlic (not a big garlic fan? Try using less!), 1/2 tbsp [3/4 tbsp] [1 tbsp] cold water and a generous crack of black pepper – this is your garlic mayo