Lamb Skewers

Always in the quest for balance between decadence and healthy, we can’t help but experiment with foods that bring this equilibrium to our palates and bellies (and heart). Lamb skewers with bell peppers and onions is yet another poster boy for such dishes, and here is a quick-whip recipe for you to munch your way through.

Prep Time: 15 minutes + 30 minutes for marinating

Caters To: Six gobblers

Challenge Level: Beginner

From The Pantry:

• 500 g quality lamb , trimmed, cut into 2.5cm cubes
• 2 onions
• 2 red peppers

Marinade

• 1 tablespoon smoked paprika
• 2 cloves
• ½ teaspoon cumin seeds
• 2 teaspoons coriander seeds
• Olive Oil

Cook Away:

1. For the marinade, grind all the spices in a pestle and mortar until fine. Add a little oil to make a thick marinade paste.
2. Put the lamb pieces into a bowl and cover with the marinade making sure they are coated evenly. Leave to marinate for 30 minutes to 1 hour.
3. Peel and quarter the onions, and deseed and chop the peppers into 2.5cm pieces.
4. If using wooden skewers, soak them in water for some time.
5. Divide and thread pieces of meat onto the skewers, alternating between wedges of onion and pieces of pepper.
6. Grill, griddle or barbecue for around 5-7 minutes, or until nicely charred on the outside with a juicy pink inside.
7. Allow to rest for a few minutes before serving.

Serve with mint chutney as a party snack or with a green salad for supper.

Featured Image Courtesy: cafedelites.com