Spring and Summer
Side dish, Lunch or Dinner

BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad Recipe

Maggie's BBQ lamb skewers recipe uses a rich marinade that pairs well with grilled zucchini and rosemary.
BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad Recipe
Ingredients
Units
Units
Lamb Skewers
400g lamb
80ml Extra Virgin Olive Oil
3g oregano chopped
40ml Verjuice
to season salt and pepper
Grilled Zucchini
200g zucchini
5g lemon zest
40ml Extra Virgin Olive Oil
20ml Verjuice
to season salt and pepper
to garnish mint leaves
Methods
LAMB
1
Cube lamb and toss meat in two tablespoons of Extra Virgin Olive Oil and oregano, season with salt & pepper.
2
Preheat barbecue to high.
3
Thread lamb onto rosemary skewers.
4
Turn down barbecue to medium and grill four minutes on one side and three minutes on the other.
5
Put in a dish and drizzle with two table spoons of Extra Virgin Olive Oil and the Verjuice and leave to rest for ten minutes.
SALAD
6
Thinly slice zucchini and toss in one tablespoon of Extra Virgin Olive Oil.
7
Grill on barbecue for one minute on each side. Remove from heat and add Verjuice and lemon zest.
8
Drizzle with a dash of Extra Virgin olive Oil to serve with mint leaves.
TO SERVE
9
Serve with dipping bowls of chutney, dukkah, or tangy barbeque sauce.

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