Lamb, Capsicum and Onion Skewers
A super easy and delicious recipe for the BBQ or grill.
INGREDIENTS
- 800g Australian lamb leg steaks, trimmed, cut into 2cm pieces
- 3 small red onions, peeled, cut into wedges
- 3 red capsicums, deseeded, cut into 2cm pieces
- 100ml lemon juice
- 1 tsp finely grated lemon rind
- 1 tbs finely chopped oregano leaves
- 2 garlic cloves, crushed
- 1 small red chilli, deseeded, finely chopped
- 3 tbs Olive Oil
- Lemon wedges, to serve
METHOD
- Thread lamb, onion and capsicum onto 24 pre-soaked bamboo skewers. Place in a ceramic or glass dish.
- Combine lemon juice, rind, oregano, garlic, chilli and oil in a bowl. Pour marinade over skewers, turning to coat. Refrigerate for 30 minutes or more to infuse flavour.
- Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, for 8-10 minutes, turning until browned all over and cooked to your liking.
- Transfer to a platter. Cover and rest for 5 minutes. Serve with lemon wedges.
Recipe and image courtesy of Delicious magazine.
