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Lamb skewers with lemon and garlic

  • 0:05 Prep
  • 0:20 Cook
  • 4 Servings


  • 500g lamb leg steak, diced
  • 1 red capsicum, cut into 2cm pieces
  • 2 garlic cloves, crushed
  • 1 lemon, juiced
  • 1/2 teaspoon dried mint
  • 1/2 cup low-fat Greek-style yoghurt
  • 4 large coliban potatoes
  • Olive oil cooking spray
  • 80g You'll love Coles classic salad leaves
  • 1 Lebanese cucumber, thinly sliced


  • 1
    Thread lamb and capsicum alternately onto skewers. Combine half the garlic, 1/4 cup lemon juice and mint in a ceramic dish. Add skewers and turn to coat in garlic mixture. Season with salt and pepper. Cover and refrigerate for 30 minutes, if time permits.
  • 2
    Combine remaining garlic and yoghurt in a small bowl. Season with salt and pepper. Refrigerate until ready to serve.
  • 3
    Pierce each potato with a fork and place on a microwave-safe plate. Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until just cooked through. Allow to cool slightly. Cut potatoes into 1cm-thick slices.
  • 4
    Preheat barbecue grill and plate on medium-high heat. Spray skewers with oil. Grill for 3 to 4 minutes each side for medium or until cooked to your liking. Spray potato slices with oil. Cook on barbecue plate for 2 minutes each side or until golden. Remove potato to a plate.
  • 5
    Divide salad leaves and cucumber between plates. Top with skewers. Serve with potato and yoghurt.

Source: taste.com.au


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