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Ingredients
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700g cauliflower, cut into florets
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2 large potatoes, peeled, chopped
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1/2 cup milk
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30g butter, melted
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750g diced lamb
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2 tablespoons Greek seasoning
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1 tablespoon extra virgin olive oil
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240g cherry truss tomatoes
Parsley sauce
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3 cups roughly chopped fresh flat-leaf parsley leaves
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2 tablespoons lemon juice
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2 tablespoons extra virgin olive oil
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1 garlic clove, crushed
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2 teaspoons drained capers
Equipment
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You'll need 12 small pre-soaked bamboo skewers.
Method
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1Cook cauliflower and potato in saucepan of boiling, salted water for 15 minutes or until tender. Drain. Return to pan over low heat. Toss for 1 minute or until excess liquid has evaporated. Remove from heat. Add milk and butter. Mash. Season with salt and pepper. Cover to keep warm.
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2Meanwhile, combine lamb, seasoning and oil in a bowl. Thread lamb onto skewers.
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3Heat a chargrill pan over medium heat. Cook kebabs, in batches, turning for 5 to 6 minutes, for medium or until cooked to your liking. Transfer to a large plate. Cover loosely with foil. Rest for 5 minutes.
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4Place cherry tomatoes in chargrill pan. Cook, turning occasionally, for 2 minutes or until starting to soften.
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5Make Parsley sauce: Combine all ingredients in a bowl. Season with salt and pepper.
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6Serve mash, kebabs and tomatoes drizzled with parsley sauce.
Source: taste.com.au
