Fire up that barbecue and make these easy skewers. With spiced lamb and lots of veggies, they're practically a complete meal on a stick.
Cooking Time 14 minutes
Equipment: You will need 8 pre-soaked 30cm bamboo skewers.Ingredients (serves 4)
600g small coliban potatoes, halved
400g lamb leg steak, cut into 2cm pieces
2 red onions, cut into 16 wedges
1 red capsicum, cut into 2cm pieces
2 (300g) zucchini, cut into 2cm pieces
1 tablespoon Middle Eastern spice mix
olive oil cooking spray
70g baby rocket leaves
2 teaspoons olive oil
1 lemon, juicedMethod
- Place potatoes in a saucepan and cover with cold water. Cover and bring to the boil over high heat. Reduce heat to medium. Cook, partially covered, for 7 to 8 minutes or until just tender. Drain.
- Meanwhile preheat barbecue grill on medium-high heat. Thread lamb, onion, capsicum and zucchini alternately onto skewers. Sprinkle with spice mix. Using your fingertips, rub over spice mix. Spray skewers with oil.
- Reduce grill heat to medium. Cook skewers for 3 minutes on each side or until lamb is just cooked through and vegetables just tender. Remove to a plate. Cover with foil and set aside to rest.
- Place rocket in a large bowl. Top with potatoes. Cover with foil and stand for 5 minutes or until rocket wilts. Drizzle with oil and 2 tablespoons of lemon juice. Season with salt and cracked black pepper. Toss to combine. Serve skewers with rocket and potatoes.
Super Food Ideas - July 2007, Page 37
Recipe by Alison Roberts