Skewered meats and veggies are always appealing. When eating out, it’s interesting to see the various combinations of meat and vegetable options, even meat or veggie options, available on a stick. It is not difficult to recreate the same at home, and beef, chicken, or game meat may be used instead of lamb or veggies only.
What’s interesting, is the taste factor! So, while fresh lemon juice and herbs are a safe and trusted option, those favouring a spicy alternative may wish to add their favourite spice combinations. Combined with a mild tasting curry powder or masala, garlic and / or ginger and extra virgin olive oil work well in creating the baste. The flavours can be enhanced by adding coriander powder, onion powder, balsamic vinegar, salt and pepper. I am fortunate to have a steady supply of coconut aminos to use in my meals, and I used this in flavouring my lamb skewers – it is not necessary to add additional liquid though. What is important is that you marinate the meat for at least an hour, refrigerated before use.
I oven-grilled these and they will cook well on a griddle pan, electric griller or a coal fire. Vegetables such as baby marrow/courgettes, green, red and yellow peppers, pickling onions, red onions, cherry or cocktail tomato, butternut and sweet potato may be added, as preferred. To ensure even grilling, turning the skewers during cooking, as well as basting with the marinade after turning them, maintains their moisture and succulence.
I served these lamb and veggie skewers with a minted cauliflower mash for 6 people. The cauliflower mash is a combination of steamed cauliflower, fresh mint leaves, 1 teaspoon of ghee, salt and pepper to taste, all added to a food processor and blended to a semi-smooth consistency. A tablespoon or two of coconut milk or coconut cream may be added for a creamy and smooth blend.
They may also be served with vegetable chips of choice, and / or a crisp salad.
LAMB AND VEGETABLE SKEWERS
500g boneless lamb, cubed
1 red pepper , cut into squares
1 yellow pepper , cut into squares
2 large baby marrows, cut into rounds
100g butternut, cubed
8 pickling onions
2 tblsp extra virgin olive oil
8 bamboo skewers, soaked in water for 10-15 minutes
½ cup extra virgin olive oil
2 tblsp garlic and ginger paste
1-2 tblsp masala or curry powder (gluten and sugar free)
1 tsp paprika
1 tsp chilli flakes
1 tsp Himalayan or Sea Salt
Freshly milled black pepper to taste.
- Mix the marinade ingredients together and coat the lamb. Cover and refrigerate for the minimum of an hour to allow the mixture to flavour the lamb well. Add in the vegetables about 30 minutes before cooking and mix them in well to combine the flavours.
- Thread the lamb and vegetables onto the bamboo skewers, leaving a cm or two space at both ends of the skewers.
- If using an oven, preheat to 200° Celsius before grilling. Grease an oven tray with olive oil or coconut oil and grill the skewers for about 6 minutes on each side, basting after turning.
- If using an electric griller, follow the same method as the oven, keeping the griller closed during cooking.
- These skewers will cook faster on an open coal fire.
- Allow them to rest for a few minutes before serving.