ROSEMARY AND GARLIC KEBABS
Another summer recipe! Spring is in the air and I find myself dreaming of bbqs and lazy Sunday afternoons filled with sticks of meat, colourful salads and good conversation. And of course a bottle of wine.
This recipe I made as a side to the summer pasta salad, just to increase the protein on the table. Like the pasta salad, this dish is extremely effortless and tastes delightful.
Ingredients
- 8 x 15cm stalks fresh rosemary
- I admit I used dried rosemary for this- use between 1-2 tablespoons depending on your love for the herb.
- 1 clove garlic, crushed
- 1/2- 1 teaspoon crushed garlic from jar
- 1 tablespoon lemon juice
- either from a lemon if you have one sitting around at home, as this will taste a little fresher than a tablespoon from a bottle of lemon juice.
- 1 tablespoon olive oil
- 500g diced lamb
- 6-10 skewers
Cooking
1. Place skewers in water for approximately 20 minutes, so they do not burn during cooking. I used around 6 skewers for this dish.
2. Pull enough leaves from the bottom of the rosemary stalks to make 2 tablespoons of finely chopped leaves (or use 2 tablespoons dried rosemary); toss in small bowl with garlic, juice and oil.
3. Thread lamb onto skewers, brush with rosemary oil mixture.
4. Cook kebabs on heated oil barbecue until cooked as desired.
- I want a barbecue desperately for this summer. Until I have one in my possession, I use the oven for bbq dishes. When the top side of the lamb became brown, I just turned the skewers over so that both sides were cooked evenly. Simple!
Preparation time- 20 minutes
Cooking time- 20 minutes
Serves 4
15.6g fat per serving / 1024kj (245 calories) / 0.3g carbohydrate / 26.2 protein / 0.1g fibre.
xx E
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