Feasting on lamb under the sun – it doesn’t get much more Aussie than that! These skewers are quick to prep and cook, but if you do have some extra time, marinate for a few hours before cooking – you’ll taste the difference!
After more Christmas finger food ideas?
Ingredients
Method
Combine the brown sugar, allspice, ginger, cinnamon, cumin, black pepper, cloves and cayenne pepper in a bowl. Stir in the lime zest and juice, honey and thyme. Add the lamb and toss to coat.
Thread the lamb onto metal or wooden skewers.
Preheat a barbecue chargrill or chargrill pan over medium-high heat. Add the kebabs and cook for 2-3 minutes each side, or until the meat is charred but the inside is still a little pink.Â
Serve with the yoghurt, Lebanese bread and salad.Â
COOK’S TIP:
- If you are using wooden skewers, soak them in cold water for 20 minutes first.
- If you have time, leave the meat to marinate for a few hours.
SERVING SUGGESTION:
Serve with an epic summer salad.
This recipe is from Diabetic Living
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