Lamb, artichoke and capsicum skewers
1
Points®
Total time: 25 min • Prep: 15 min • Cook: 10 min • Serves: 8 • Difficulty: Easy
Tender meat and colourful vegetables, perfectly portioned and grilled to perfection makes skewers a popular choice for barbecue gatherings. As an added bonus, they can be prepared 1 day ahead. This recipe can easily be doubled or tripled to feed a crowd. You can use either 20-25cm wooden or metal skewers. If using wooden skewers, soak them in a dish of cold water for 30 minutes before threading with ingredients to prevent them from burning during cooking.
Ingredients
Olive oil
1 tbs
Honey
1 tsp
Fresh lemon rind
1 tsp, finely grated
Lemon juice
1 tbs
Garlic
1 clove(s), crushed
Fresh rosemary
1½ tsp, finely chopped
Lamb leg steak, raw
450 g, (buy 500g), fat trimmed, cut into 24 pieces
Red capsicum
16 baby, mini sweet varitey
Red onion
½ medium, cut into 16 pieces
Artichoke hearts, canned, rinsed, drained
8 whole, halved
Fresh mint
2 tbs, leaves, to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Mix oil, lemon rind and juice, garlic, rosemary and honey in a medium bowl. Season with salt and pepper. Add lamb and toss well to coat. Stand covered at room temperature for 15 minutes.
2
Using 8 skewers, alternately thread 3 lamb pieces, 2 mini capsicums, 2 onion pieces and 2 artichoke halves onto each skewer.
3
Lightly spray a barbecue or large non-stick grill pan with oil, then heat over medium-high heat. Cook skewers, turning occasionally, for 8-10 minutes, until lamb is cooked to your liking. Serve sprinkled with mint.
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