Balsamic Lamb Skewers
Servings: 6
Calories: 197kcal
Ingredients
Marinade
- 3 cloves garlic peeled
- 60 g olive oil
- 40 g balsamic vinegar
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp salt
- 1 tsp dried oregano
- 1 tsp sweet paprika
- 1/2 tsp cracked black pepper
Skewers
- 500 g Lamb leg or shoulder cubed 2.5cm/1in
- 1 green capsicum cubed 2.5cm/1in
- 1 red capsicum cubed 2.5cm/1in
- 1 yellow capsicum cubed 2.5cm/1in
- 2 small red onions cut into wedges
Instructions
Thermo cooker
- Add garlic to mixer bowl and chop for 3 sec/speed 7/ MC on, scrape mixer bowl down.
- Add remaining marinade ingredients and blend for 10 sec/speed 6/MC on.
- Pour over cubed meat and marinate covered in the refrigerator for 4-6 hr.
Conventional
- Mince garlic.
- Combine with remaining marinade ingredients.
- Pour over cubed meat and marinate covered in the refrigerator for 4-6 hr.
Assembly & Cooking
- Remove lamb from fridge and allow to warm to room temperature. Soak wooden skewers in water for 15 min or while lamb is warming up.
- If using a BBQ, smoker or fan-forced oven, preheat to 200°C or 400°F. You can also grill on the BBQ.
- Assemble the skewers using the lamb, capsicum pieces and onion in order.
- Cook for approximately 15 min for a medium-rare temp of 58°C or 135°F. Alternatively, cook over medium heat in a pan or skillet for 8-10 min turning regularly or over charcoal for that authentic flavour.
Notes
Low Fodmap: Omit garlic and use garlic infused olive oil. Replace onion with bite-sized pieces of spring onion, reduce the amount of capsicum and replace some with zucchini or pineapple if desired.
Vegetarian: Replace lamb with halloumi.
Nutrition
Calories: 197kcal | Carbohydrates: 9g | Protein: 12g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 34mg | Sodium: 426mg | Potassium: 362mg | Fiber: 2g | Sugar: 4g | Vitamin A: 910IU | Vitamin C: 81mg | Calcium: 34mg | Iron: 2mg
