Ingredients:
Lamb steak - 600 g (diced)
Zucchinis - 2 (sliced)
Red onions - 2 (peeled, cut into wedges)
Red capsicums - 2 (seeded and cut into eights)
Olive oil - 1/2 cup
Lemon juice - 2 tbsp
Garlic - 2 cloves (crushed)
Fresh mint - 2 tbsp (finely chopped)
Fresh rosemary - 1 tsp (finely chopped)
Freshly cracked black pepper - 1/2 tsp
Salt
Method:
Lamb steak - 600 g (diced)
Zucchinis - 2 (sliced)
Red onions - 2 (peeled, cut into wedges)
Red capsicums - 2 (seeded and cut into eights)
Olive oil - 1/2 cup
Lemon juice - 2 tbsp
Garlic - 2 cloves (crushed)
Fresh mint - 2 tbsp (finely chopped)
Fresh rosemary - 1 tsp (finely chopped)
Freshly cracked black pepper - 1/2 tsp
Salt
Method:
- Leave skewers to soak overnight to avoid burning on the barbecue.
- thread skewers with the lamb, zucchini, onion and capsicum.
- Combine all other ingredients. Pour the marinade mixture over the lamb skewers; cover and refrigerate 2-3 hours.
- Remove from fridge and barbecue over a hot grill for 10 minutes or until meat is cooked through.
- Keep refrigerated for lunches; reheat or eat cold.
No comments:
Post a Comment