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Lamb skewers with lemon and garlic
Lamb skewers with lemon and garlic
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Prep Time:
5 minutes
Cook Time:
20 minutes
Total Time:
25 minutes
Celebrate Australia Day with delicious lamb skewers on the barbecue! Happy Australia Day!
Ingredients:
  • 500g lamb leg steak, diced
  • 1 red capsicum, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 1 lemon, juiced
  • 1/2 tsp dried mint
  • 125.00 ml low-fat Greek-style yoghurt
  • 4 large coliban potatoes
  • Olive oil cooking spray
  • 80g You'll love classic salad leaves
  • 1 Lebanese cucumber, thinly sliced
Instructions:
  • Skewer the lamb and capsicum, then place them in a dish with half of the garlic, 1/4 cup lemon juice, and mint. Make sure the skewers are coated in the garlic mixture by turning them. Season with salt and pepper. Refrigerate for 30 minutes if possible.
  • Mix the remaining garlic with the yogurt in a small bowl, then season with salt and pepper. Chill in the refrigerator until serving.
  • Poke each potato with a fork and arrange on a microwave-safe plate. Microwave on HIGH for 8 to 10 minutes until tender. Let them cool a bit, then slice into 1cm-thick pieces.
  • Preheat your barbecue grill and plate to a sizzling medium-high heat. Drizzle skewers with oil. Grill for 3 to 4 minutes per side for a perfect medium, or until just right for you. Spritz potato slices with oil and cook on the barbecue plate for 2 minutes per side until beautifully golden. Transfer the potatoes to a plate.
  • Arrange the salad leaves and cucumber on plates. Place the skewers on top. Serve with a side of potatoes and yogurt.

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