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Grilled lamb skewers
Grilled lamb skewers
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Prep Time:
30 minutes
Cook Time:
10 minutes
Total Time:
40 minutes
Discover the art of Mezze with this delicious grazing recipe.
Ingredients:
  • 1 small onion
  • 2 tsp ground allspice
  • 36.40 gm olive oil
  • 1kg lamb backstraps, trimmed, cut into 3cm cubes
  • 10 eschalots, peeled
  • Flat-leaf parsley, to serve
  • Hummus (see related recipe), to serve
  • Flat bread, to serve
Instructions:
  • Grate onion and squeeze out juice using a sieve over a bowl, pressing with a spoon. Discard solids. Combine allspice, oil, 1 teaspoon salt with the onion juice, and whisk. Add lamb and mix well. Refrigerate for 30 minutes.
  • Simmer eschalots in boiling water until soft, about 2 minutes. Drain and reserve.
  • Alternate skewering 4 pieces of lamb and one eschalot onto each skewer, ensuring to switch up the eschalot placement each time.
  • Heat up a chargrill pan over high heat. Cook skewers in 2 batches, turning occasionally, for 4 minutes for medium-rare or until cooked to your preference. Place on a platter, cover loosely with foil, and let them rest for 3 minutes before serving.
  • Garnish with fresh parsley and enjoy with creamy hummus and warm flatbread.

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