Marinated Lamb Skewers
Hello Ladies,
Got some diced lamb in the fridge and fancy your man doing the cooking tonight? Knock these up and send him out to the backyard to fire up the barbie!
It doesn’t take long to thread the meat onto the skewers and brush them with the marinade. All you need is a little time to let the flavours mingle in the fridge while you do a quick tidy up.
Make the salad while hubby is cooking (or burning!) them on the BBQ and dinner is served. Easy!
Happy cooking! Christie x
This delicious recipe is brought to you by the lovely Christie from Fig & Cherry, our resident foodie expert on All for Women. If you’ve got a question for Christie, pop it in the comments. Otherwise, just enjoy the mouth watering recipes and helpful kitchen hints.
RECIPE
Marinated Lamb Skewers
serves 6
12 wooden or bamboo skewers
1kg lamb fillet, diced into 2cm large chunks (48 pieces total)
1 large red capsicum (pepper), diced into 2cm large chunks
1/4 cup olive oil
1 lemon, juiced
2 tablespoons fresh oregano leaves
1. Soak the skewers in cold water for at least an hour to prevent them burning and disintegrating.
2. Thread a piece of capsicum onto a skewer and then 4 pieces of lamb. Place in a shallow dish large enough to fit all 12 skewers. Repeat with the rest of the skewers.
3. In a small bowl whisk together the olive oil, lemon juice and oregano to combine thoroughly. Pour over the lamb skewers and turn to coat. Season generously.
4. If you have time, leave to marinate in the fridge for about an hour. Otherwise BBQ or grill for 2-3 minutes each side or until done to your liking. Serve with salad and pita bread.
