A very simple and delicious lamb dish!
This recipe for Spanish lamb skewers is very straightforward. It takes little time to prepare and cook but makes for a great side or tapas dish for friends or family. Ideally, marinate the lamb overnight, but if you are short on time, marinate for at least an hour before cooking.
Servings
2-4
Prep time:
5min + 12hrs
Cook time:
15min
Difficulty:
Easy
- 250g diced lamb leg
- 1/2 red onion
- 1/2 thumb ginger
- 1 clove of garlic
- 1tbsp olive oil
- 1tbsp fresh parsley
- 1tsp fresh rosemary leaves
- 1/2tsp ground cumin
- salt and pepper to taste
We serves this alongside a number of other dishes- Peperonata (a red pepper stew) with Burrata, and some potatoes with squid and chorizo.
Alternatively, feel free to double/increase the portion sizes to serve as a main dish- perhaps with some potatoes or a salad.
Whilst we cooked the lamb skewers under a grill, you can also barbecue these.
Step by Step Instructions
Step 1
First, prep the ingredients: thinly slice the red onion, grate the ginger, peel then roughly chop the garlic clove, chop the rosemary leaves and parsley and add all of these to a bowl. Next, add the ground cumin salt and pepper to taste.
Step 2
Mix all the ingredients, then add the diced lamb and olive oil, and mix everything again to ensure the lamb is fully coated in the marinade.
Step 3
Next, place the lamb into the fridge and let it marinade overnight (or at least for an hour).
Step 4
After the lamb has marinaded, thread the meat pieces onto the skewers (if using bamboo skewers, soak these before use to stop them from burning). If you want the meat medium-rare, cook under a hot grill for around 15 minutes- until brown on the outside. You can cook the meat for longer if you prefer.
Step 5
The skewers are now ready to serve. Enjoy!
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