600-900 gms Highland Texel Gourmet Lamb leg steaks, cut in to 2 cm cubes

FOR THE MARINADE:
Combine:
3 Tbsp olive oil
1 Tbsp vinegar or red wine
1 tsp dry or prepared mustard
1 tsp sugar
2 garlic cloves, peeled and crushed
½ tsp ground nutmeg
3-4 bay leaves
1 tsp fresh or dried thyme
salt and pepper
1 large onion, peeled and cut into 2 cm pieces
300 g ham steaks, cut 2 cm thick, in 2 cm cubes

Marinate the lamb in the marinade for 6-8 hours or overnight. Remove from the marinade and divide into equal portions. Thread alternating pieces of lamb, onion and ham onto flat-bladed metal skewers, allowing 1-2 skewers per person.

Grill the shaslyks on a lightly oiled barbecue for 10-12 minutes, turning often.
Cover for a further 2-3 minutes to rest before serving.

Serve with your favourite sauces .