LaLa’s Lamb Skewers

It’s a lovely day outside and we are celebrating my dad’s birthday with a BBQ. Chicken and sausages are such a staple at any BBQ event but I really love lamb. So I made these lamb skewers using mince, for the little ones who like to nibble, and being a mince it is reasonably affordable compared to other cuts of lamb. I found these skewers really easy to make because when a meal requires advanced preparation, I find it less stressful and it means I can cook *and* enjoy the company I have on the day.

Lamb Skewers

Prep & Cooking Time – 15 mins + marinating time | Serves – makes approx 20 skewers

INGREDIENTS

– 1kg lamb mince
– 3 tablespoon dried rosemary
– 3 tablespoon dried mint
– 3 tablespoon ground cumin
– 3 tablespoon mince garlic
– salt and pepper to season
– 20 bamboo skewers

METHOD

Step 1 and 2 to be done 24 hours prior to the skewers being cooked.

Step 1. Combine the mince and all the herbs and spices together with salt and pepper, into a bowl and mix well.

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Step 2. When mixed roll into small balls, approximately the size of golf balls, then leave in the fridge overnight in an air-tight container to let the herbs and spices infuse into the meat.

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Step 3. Soak your bamboo sticks in cold water, ensuring they are fully immersed. I used a small bowl of water to keep the bamboo sticks under water. Soak for 30 minutes.

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Step 4. Combine two lamb balls and mould into an elongated roll. Then spike the bamboo stick through the middle, ensuring the tip of the bamboo comes out from the top.

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Step 5. Pre-heat your char-grill or BBQ and cook for approximately 10 minutes or until cooked through. Serve with your favourite dipping sauce and enjoy.

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