Family friendly

Lamb, capsicum and onion skewers

Name: Lamb, capsicum and onion skewers
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
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

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by Fresh magazine

Oct 20, 2015

Ingredients (10)

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

1.

Thread lamb, onion and capsicum onto 24 pre-soaked bamboo skewers. Place in a ceramic or glass dish.
2.

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.
3.

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.