Mediterranean Rosemary Lamb Skewers

Makes approximately: 4 servings

These delicious skewers are incredibly versatile and can be paired with anything! We suggest a large side salad and gluten free grains or roasted root vegetables. The Mediterranean inspired marinade is simple but packs a
tasty, herby punch! This recipe is fun to make with the whole family, and get creative with your choice of skewered veggies. Make sure to save leftovers to add to lunches!

Ingredients:

  • 8 fresh rosemary stalks (about 25cm long)
  • 4 medium lamb chops or steaks
  • 4 garlic cloves, crushed
  • 1 tsp ground cumin
  • 1 tsp fresh mint, finely diced
  • 2 Tbsp olive oil
  • 3 Tbsp fresh lemon juice and zest
  • Optional: vegetables, chopped (such as zucchini, red capsicum, celery)

Method:

  1. Remove the bottom two-thirds of rosemary leaves from each stalk, and leave the remainder of the stalk intact (as is) for later. Chop 2 Tbsp worth of the removed rosemary leaves.
  2. Cut the lamb into chunks, then in a large bowl, combine the lamb, garlic, cumin, mint olive oil, lemon juice and zest, and the chopped rosemary leaves. Mix well until the mixture has fully coated the lamb chunks.
  3. Let the lamb marinate in this mixture for 1-2 hours.
  4. Once marinaded, thread the lamb onto the rosemary stalks, as skewers. Add any extra chopped vegetables you like here, making sure to alternate the lamb chunks and vegetables.
  5. Grill the skewers over a medium high heat for 8-10 minutes, turning occasionally until evenly cooked to desired tenderness and toasted edges.
  6. Serve warm, with the Coconut Yogurt Tzatziki drizzled over