LAMB KEBABS / SKEWERS

I am endeavouring to cook with lamb more, as it is a red meat and therefore high in iron. A word to the wise; be careful with lamb as it can be super fatty if fat is not removed before cooking. Last week when I made this recipe, I needed some brightening up. Life can sometimes get us down and we all have our own unique ways of dealing with stress, anxiety or restlessness. Some people choose to drink, others to paint, shop, read, write, kick things…I choose to cook. My purple, green, red and brown lamb skewers served the all-important purpose of cheering me up on my blue day. As a plus, they were super tasty.  

INGREDIENTS

• 400g lean lamb fillet, all fat removed and cut into even 3cm pieces 
• 1 medium green or red capsicum, seeds removed & cut into even 4 - 5cm pieces
• 1/2 red onion, chopped into thin 4cm pieces
• 1 teaspoon sumac
• 1 teaspoon coconut oil (in liquid form)
• 1 teaspoon lemon juice 
• 8 skewers 

COOKING 

1. Combine lamb pieces, capsicum, red onion, sumac, oil and lemon juice in a medium bowl. Toss well to combine and marinade in the refrigerator for 30 minutes. 

2. Meanwhile, place skewers in water for 30 minutes to soak (do not skip this step or your skewers will break whilst cooking in the oven). 

3. Preheat a fan forced oven to 200 degrees celsius. Line a baking tray with baking paper. Thread lamb and vegetables onto the skewers, alternating with each ingredient or making whatever pattern you like. Place skewers in the oven for 10 minutes or until lamb is cooked through and capsicum and onion are just slightly char-grilled. 

Serve warm with a yoghurt dressing or my tomato & parsley dressing (1 tomato, finely chopped, 1/2 teaspoon lemon juice and 2 tablespoons of finely chopped fresh parsley, tossed well). 

Serves / 4 (2 skewers each)

Total Preparation time / 12 minutes (plus 30 minutes to soak & marinade)

Total Cooking time / 10 minutes 

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