Lamb Skewers with Avocado & Strawberry Salad

Name: Lamb Skewers with Avocado & Strawberry Salad
Prep time: 45 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8 bamboo skewers; 2 tablespoons honey; 3 tablespoons lemon juice; 1 tablespoons wholegrain mustard; 750 grams lamb leg steaks, cut into 2cm pieces; 2 cups mixed salad leaves; 250 grams strawberries, sliced; 1/2 avocado, sliced; 1 teaspoons dried mint; 2 tablespoons balsamic vinegar; 500 grams baby potatoes, boiled until tender; 2 cloves garlic, crushed; 1 teaspoons spray oil; 1 pinch salt; 2 tablespoons olive oil; 1 pinch pepper

Looking for healthy and tasty salad recipes? Check out this stunning lamb recipe – Lamb Skewers with Avocado & Strawberry Salad. Simple and delicious.

Recipe Tip Strawberries don't ripen after they're picked, so choose the shiniest, reddest fruit.

Photo of Lamb Skewers with Avocado & Strawberry Salad

Method

Step 1 of 6
Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.
Step 2 of 6
In a shallow dish, combine honey, lemon juice, wholegrain mustard, garlic and dried mint. Season to taste. Add lamb and marinate for at least 30 minutes.
Step 3 of 6
Thread lamb onto skewers and spray with oil.
Step 4 of 6
Heat a barbecue plate or char-grill pan on high. Cook skewers for 8-10 minutes, turning on all sides, until cooked through.
Step 5 of 6
To make the salad, combine salad leaves, strawberries and avocado. To make the salad dressing, whisk together olive oil, balsamic vinegar, salt and pepper.
Step 6 of 6
Serve skewers with baby potatoes and salad.

Ingredients

8 bamboo skewers
2 tablespoons honey
3 tablespoons lemon juice
1 tablespoons wholegrain mustard
750 grams lamb leg steaks, cut into 2cm pieces
2 cups mixed salad leaves
250 grams strawberries, sliced
1/2 avocado, sliced
1 teaspoons dried mint
2 tablespoons balsamic vinegar
500 grams baby potatoes, boiled until tender
2 cloves garlic, crushed
1 teaspoons spray oil
1 pinch salt
2 tablespoons olive oil
1 pinch pepper

8 bamboo skewers
2 tablespoons honey
3 tablespoons lemon juice
1 tablespoons wholegrain mustard
750 grams lamb leg steaks, cut into 2cm pieces
2 cups mixed salad leaves
250 grams strawberries, sliced
1/2 avocado, sliced
1 teaspoons dried mint
2 tablespoons balsamic vinegar
500 grams baby potatoes, boiled until tender
2 cloves garlic, crushed
1 teaspoons spray oil
1 pinch salt
2 tablespoons olive oil
1 pinch pepper

Method

Step 1 of 6
Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.
Step 2 of 6
In a shallow dish, combine honey, lemon juice, wholegrain mustard, garlic and dried mint. Season to taste. Add lamb and marinate for at least 30 minutes.
Step 3 of 6
Thread lamb onto skewers and spray with oil.
Step 4 of 6
Heat a barbecue plate or char-grill pan on high. Cook skewers for 8-10 minutes, turning on all sides, until cooked through.
Step 5 of 6
To make the salad, combine salad leaves, strawberries and avocado. To make the salad dressing, whisk together olive oil, balsamic vinegar, salt and pepper.
Step 6 of 6
Serve skewers with baby potatoes and salad.

Nutrition per serving

2163 Kilojoules

Protein21 grams

Fat32 grams

Carbs34 grams

Sugars3 grams

Dietary and nutritional info supplied by NZ Nutrition Foundation

Method

Step 1 of 6
Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.
Step 2 of 6
In a shallow dish, combine honey, lemon juice, wholegrain mustard, garlic and dried mint. Season to taste. Add lamb and marinate for at least 30 minutes.
Step 3 of 6
Thread lamb onto skewers and spray with oil.
Step 4 of 6
Heat a barbecue plate or char-grill pan on high. Cook skewers for 8-10 minutes, turning on all sides, until cooked through.
Step 5 of 6
To make the salad, combine salad leaves, strawberries and avocado. To make the salad dressing, whisk together olive oil, balsamic vinegar, salt and pepper.
Step 6 of 6
Serve skewers with baby potatoes and salad.

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