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Lamb kebabs with cauliflower mash and parsley sauce

  • 0:20 Prep
  • 0:15 Cook
  • 4 Servings


  • 700g cauliflower, cut into florets
  • 2 large potatoes, peeled, chopped
  • 1/2 cup milk
  • 30g butter, melted
  • 750g diced lamb
  • 2 tablespoons Greek seasoning
  • 1 tablespoon extra virgin olive oil
  • 240g cherry truss tomatoes

Parsley sauce

  • 3 cups roughly chopped fresh flat-leaf parsley leaves
  • 2 tablespoons lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 garlic clove, crushed
  • 2 teaspoons drained capers


  • You'll need 12 small pre-soaked bamboo skewers.


  • 1
    Cook 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.
  • 2
    Meanwhile, combine lamb, seasoning and oil in a bowl. Thread lamb onto skewers.
  • 3
    Heat 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.
  • 4
    Place cherry tomatoes in chargrill pan. Cook, turning occasionally, for 2 minutes or until starting to soften.
  • 5
    Make Parsley sauce: Combine all ingredients in a bowl. Season with salt and pepper.
  • 6
    Serve mash, kebabs and tomatoes drizzled with parsley sauce.

Source: taste.com.au


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