Mix all the basting ingredients together.
Thread the meat or fish, bay leaves and/or lemons onto wooden or metal skewers.
If you're using wooden skewers, soak them in water for about 30 minutes to prevent them from burning druing grilling.
Brush kebabs with basting sauce.
Cook over hot coals or under a preheated grill, basting frequently, until done.
Serve with hot pita bread, garlicky tzatziki and a peasant salad of chopped tomatoes, cucumber and onion, tossed with dried oregano, salt, milled pepper, lemon juice and olive oil.
Values (per potion): Energy 1755 kJ; Carbohydrate 2g; Protein 35g; Fat 29g.