BBQ Lamb on Rosemary Skewers with Grilled Zucchini Salad
This easy BBQ recipe is a favourite at any time of year served with a salad or roast vegetables.
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Step 1: Cube lamb and toss meat in two tablespoons of Extra Virgin Olive Oil and oregano, season with salt & pepper.
Step 2: Preheat barbecue to high.
Step 3: Thread lamb onto rosemary skewers.
Step 4: Turn down barbecue to medium and grill four minutes on one side and three minutes on the other.
Step 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.
Step 6: Thinly slice zucchini and toss in one tablespoon of Extra Virgin Olive Oil.
Step 7: Grill on barbecue for one minute on each side. Remove from heat and add Verjuice and lemon zest.
Step 8: Drizzle with a dash of Extra Virgin olive Oil to serve with mint leaves.
Step 9: Serve with dipping bowls of chutney, dukkah, or tangy barbeque sauce.
80ml 4 tbspn Extra Virgin Olive Oil
3g 1 tbspn oregano chopped
40ml 2 tbspn Verjuice
to season salt and pepper