VJ Cook's Mediterranean Lamb & Vegetable Skewers
These flavourful Lamb & Vegetable Skewers from VJ Cooks are perfect for an easy Easter lunch or dinner, as they can be prepared in advance and cooked in minutes. Serve as a platter on the table and watch them get devoured.
Note Used ready-made Cucumber & Mint Yoghurt Dip (to serve) in recipe nutritional analysis
Ingredients
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, crushed
- 1 kilograms lamb leg steaks, cut into large cubes
- 1 red capsicum, sliced into bit sized pieces
- 1 yellow capsicum, sliced into bit sized pieces
- 1 courgette, sliced into bit sized pieces
- 1 red onion, sliced into bit sized pieces
- 2 tablespoons olive oil
- 1 tablespoons ground cumin
- 1 packets cucumber & mint yoghurt dip
- 1 teaspoons salt
- 2 tablespoons fresh rosemary, chopped
- 2 cloves garlic, crushed
- 1 kilograms lamb leg steaks, cut into large cubes
- 1 red capsicum, sliced into bit sized pieces
- 1 yellow capsicum, sliced into bit sized pieces
- 1 courgette, sliced into bit sized pieces
- 1 red onion, sliced into bit sized pieces
- 2 tablespoons olive oil
- 1 tablespoons ground cumin
- 1 packets cucumber & mint yoghurt dip
- 1 teaspoons salt
- Step 1 of 5In a large container, stir together olive oil, cumin, salt, rosemary and garlic. Cut the lamb into large cubes then add to the container, stirring to coat in the marinade. Marinate in the fridge for at least 30 minutes.
- Step 2 of 5Slice the capsicums, red onion and courgette into bite sized pieces. Meanwhile soak 12 bamboo skewers in water.
- Step 3 of 5Assemble the skewers by alternating the lamb pieces with the vegetable pieces. Once you have assembled all of the skewers, set them aside on a plate in the fridge until ready to cook (you can even assemble them the night before!)
- Step 4 of 5Heat a large frying pan, skillet or BBQ to a high heat. Cook the skewers for a few minutes on each side, or until the lamb is cooked to your liking.
- Step 5 of 5Serve skewers on a platter with a scatter of fresh rosemary and yoghurt dipping sauce on the side.
Method
- Step 1 of 5In a large container, stir together olive oil, cumin, salt, rosemary and garlic. Cut the lamb into large cubes then add to the container, stirring to coat in the marinade. Marinate in the fridge for at least 30 minutes.
- Step 2 of 5Slice the capsicums, red onion and courgette into bite sized pieces. Meanwhile soak 12 bamboo skewers in water.
- Step 3 of 5Assemble the skewers by alternating the lamb pieces with the vegetable pieces. Once you have assembled all of the skewers, set them aside on a plate in the fridge until ready to cook (you can even assemble them the night before!)
- Step 4 of 5Heat a large frying pan, skillet or BBQ to a high heat. Cook the skewers for a few minutes on each side, or until the lamb is cooked to your liking.
- Step 5 of 5Serve skewers on a platter with a scatter of fresh rosemary and yoghurt dipping sauce on the side.
Nutrition per serving
1489 Kilojoules
Protein38 grams
Fat20 grams
Carbs6 grams
Sugars5 grams
Dietary and nutritional info supplied by NZ Nutrition Foundation
Method
- Step 1 of 5In a large container, stir together olive oil, cumin, salt, rosemary and garlic. Cut the lamb into large cubes then add to the container, stirring to coat in the marinade. Marinate in the fridge for at least 30 minutes.
- Step 2 of 5Slice the capsicums, red onion and courgette into bite sized pieces. Meanwhile soak 12 bamboo skewers in water.
- Step 3 of 5Assemble the skewers by alternating the lamb pieces with the vegetable pieces. Once you have assembled all of the skewers, set them aside on a plate in the fridge until ready to cook (you can even assemble them the night before!)
- Step 4 of 5Heat a large frying pan, skillet or BBQ to a high heat. Cook the skewers for a few minutes on each side, or until the lamb is cooked to your liking.
- Step 5 of 5Serve skewers on a platter with a scatter of fresh rosemary and yoghurt dipping sauce on the side.