Here are a few handy hints:
When you’re threading the kebabs, don’t pack the lamb on too tightly; leave a little space between the pieces so the heat can get to all sides.
Make sure your pan or barbecue is hot before adding the skewers. The skewers sizzle when they touch the heat.
800g lamb rump, trimmed
1/4 cup lemon juice
1 tbsp olive oil
2 tsp dried oregano
2 small red onions, cut into wedges
Warm pita bread, hummus and grilled iceberg
Lettuce wedges, to serve
Cut lamb rump into 2.5 cubes. Toss lamb in a bowl with lemon juice, oil and dried oregano. Halve the zucchinis lengthways and cut into 2cm thick pieces. Thread lamb onto skewers, alternating with zucchini and onion, and brush lightly with oil. Preheat a non-stick pan or barbecue to moderately hot.
Cook lamb skewers on one side until moisture appears, then turn and cook for 2-3 minutes on each side. Remove from the heat and cover loosely with foil, rest skewers for 3 minutes before serving.
Grill the lettuce wedges for 1-2 minutes each side and serve with lamb skewers, hummus and pita bread.
This recipe was provided by We Love Our Lamb.
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