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Mediterranean Lamb Skewers
By Andy | July 16, 2009
Mediterranean Lamb Skewers
Serves 4
Prep time : 7 minutes
Cooking time : 20 minutes
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Ingredients
500 grams lean leg steak, diced.
1 red capsicum, cut into 2cm pieces.
2 cloves garlic, crushed.
1 lemon, juiced.
1/2 teaspoon dried mint.
1/2 cup Greek-style yoghurt.
4 large coliban potatoes.
Olive oil cooking spray.
80 grams mixed salad leaves.
1 Lebanese cucumber, sliced thinly.
Method
In a small jug, mix half the garlic, 1/4 cup lemon juice and mint together.
Thread the lamb and capsicum onto 8 pre-soaked bamboo skewers, and place in a shallow glass or ceramic dish.
Pour garlic mixture over the top of the skewers and turn to coat.
Season with salt and pepper and refrigerate, covered with plastic wrap, for 30 minutes.
Combine the yoghurt and remaining garlic in a small serving bowl.
Season with salt and pepper and chill until ready to serve.
Pierce each potato with a fork and place in the Microwave wrapped in a paper towel.
Cook for 8 to 10 minutes on High. Potatoes should be just cooked through.
Remove and allow to cool enough to handle, and cut into 1cm thick slices.
Over medium-high heat, preheat a barbecue grill.
Spray the skewers with oil and cook for 3 to 4 minutes on each side, or until cooked as you prefer.
Spray the potato slices with oil and cook for 2 minute each side.
Remove potato to a plate.
Serving
Divide the salad leaves between serving plates and top with skewers. Serve with potatoes and yoghurt dressing.
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