Lamb antipasto skewers with herbed feta dressing.Photo, John Cullen.
Ingredients
-
1/4 cup
olive oil
-
2 tbsp
lemon juice
-
1 tbsp
lemon zest
-
1
garlic cloves
, minced
-
1/2 cup
chopped fresh
mint
-
1/4 cup
chopped fresh
parsley
-
1/3 cup
crumbled
feta
FOR SKEWERS:
-
8
wooden
skewers
-
600 g
lamb leg chops
-
1/4 tsp
salt
-
16
kalamata
olives
, pitted
-
16
marinated
mushrooms
-
16
marinated mini
bell peppers
-
8
marinated
artichokes
Instructions
- Preheat barbecue to medium. Soak skewers in warm water for 20 min.
- Whisk oil with lemon juice, zest and garlic in a small bowl. Season with pepper. Stir in mint, parsley and feta. Set aside.
- Cut lamb into bite-sized cubes. Discard bones. Transfer to a large bowl. Sprinkle with salt and season with pepper. Shake any excess oil from olives and marinated vegetables, then combine with lamb. Let stand 15 min. Thread lamb, olives and vegetables onto skewers.
- Oil grill, then barbecue skewers, turning every 2 min until lamb is cooked to medium, about 8 min. Serve with Herbed feta dressing.
Nutrition (per serving)
- Calories
- 282,
- Protein
- 15 g,
- Carbohydrates
- 9 g,
- Fat
- 23 g,
- Fibre
- 2 g,
- Sodium
- 806 mg.
This skewer recipe appears gourmet but is so quick and easy to make!
