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BBQ Lamb Skewers

Description: These lamb skewers are delicious on the barbeque, but equally as good cooked under the griller in your oven or on a stove-top grill plate. See tip below on cut of lamb - you need boneless lamb cut with minimal fat.

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Recipe Image

10mins

8mins

ingredients

Fresh

600g lamb
2 zucchini
1 onion
1 pnt cherry tomato
2 lemon
2 red capsicum
2 bnch asparagus
Thyme

Pantry

Olive oil
Salt Pepper

method

1 Soak 16 bamboo* skewers in cold water - minimum of 30 minutes, but if you remember, place in water in morning.
2 Wash and cut the zucchini into 3cm chunks, quarter the lemons and cut the lamb pieces [see note below] into strips approx 20cm long and 3cm wide.
3 Thread the lamb strips onto the skewers, alternately adding a piece of zucchini, onion, tomato and lemon. Pile onto a plate and grind over some black pepper, season with salt and cover with thyme leaves.
4 Wash and deseed capsicums and cut into large pieces (each capsicum should yield about 8 pieces), wash asparagus and snap off woody ends.
5 Heat barbeque plate (or grill) to hot, brush cooking surface with oil, place skewers, capsicum and asparagus on and drizzle with a little more oil. Cook, turning frequently for approximately 8 minutes or until cooked to your liking, remove skewers and rest for 2 minutes before serving with capsium and asparagus and crusty bread if desired.

tips

You require a boneless cut for these skewers - YWM's butcher cut a neck fillet for this recipe and it was much more economical than either a backstrap of loin. This fillet needs to be cut into similar-sized strips to be threaded onto skewers - or if the meat is too uneven (thick/thin bits), it can be cut into large cubes instead.
The capsicum and asparagus should be slightly blackened, but not limp. BBQAsparagusCapsicum