Charred Lamb Skewers with Greek Salad

A quick & easy lamb recipe with Greek salad. Also a great BBQ recipe, classic Australian food for summer entertaining.

Marinate the lamb, thread onto soaked skewers. Cook on barbecue. Meanwhile, prepare vegetables for Greek salad, add the remaining ingredients, and toss to combine. Arrange salad on a platter with skewers. Serve with lemon cheeks, Greek yoghurt and warmed pita, if using.

Prep mins
Cook mins:
Serves 6

Ingredients:
600g Woolworths butterflied lamb with rosemary garnish, cubed
2 sprigs fresh rosemary, leaves chopped
1 tablespoons Woolworths Select smoked paprika
2 teaspoons Woolworths Select ground cumin
2 tbsp Woolworths Select Australian extra virgin olive oil
12 bamboo skewers
Woolworths Select Greek yoghurt, lemon cheeks and small pita pockets, warmed to serve, optional
Greek salad
2 Lebanese cucumbers
3 truss tomatoes
1 French shallot, halved and thinly sliced
2 cups fresh mint leaves
200g soft Greek feta
½ cup Woolworths Select Greek pitted kalamata olives
1/3 cup Woolworths Select Australian extra virgin olive oil
2 tablespoons lemon juice

Method:
1. Place bamboo skewers in a shallow pan and cover with cold water. Combine oil, rosemary, ground spices and lamb in a bowl. Season. Mix to coat. Thread onto skewers.
2. For the Greek salad, dice the cucumber and tomatoes and add to a large bowl. Add shallot, torn mint and olives. Crumble over the feta and set aside.
3. Heat barbecue grill plate to high heat. Cook lamb for 6-8 minutes turning regularly until charred on the outside and pink on the inside. Transfer to a plate. Rest, loosely covered with foil for 5 minutes. Combine oil and lemon juice for the salad dressing, season. Serve skewers and Greek salad with lemon cheeks, warmed pitta pita pockets and yoghurt.

Tip1: You can use metal skewers to replace the bamboo skewers. You can use Macro Organic diced lamb instead of dicing the leg meat yourself.
Tip2: You could alternate lamb pieces with red capsicum, zucchini and haloumi.
Tip3: You could marinate your lamb and skewer up to 24hrs in advance. Covered in fridge.

 

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