Name: Spicy lamb and garlic skewers
Cook time: 15 min
Total time: 15 min
Ingredients: 1 kilogram lamb fillets; 1 onion (200g), grated coarsely; 2 clove garlic, crushed; 2 teaspoon finely grated lemon rind; 1 tablespoon finely chopped fresh rosemary; 1/4 cayenne pepper; 1 teaspoon ground coriander; 2 teaspoon ground cumin; 1/4 cup (60ml) red wine vinegar; 1/2 cup (125ml) olive oil

Ingredients

1 kilogram lamb fillets

1 onion (200g), grated coarsely

2 clove garlic, crushed

2 teaspoon finely grated lemon rind

1 tablespoon finely chopped fresh rosemary

1/4 cayenne pepper

1 teaspoon ground coriander

2 teaspoon ground cumin

1/4 cup (60ml) red wine vinegar

1/2 cup (125ml) olive oil

Method

1.Cut lamb into 2cm pieces. Thread lamb onto 16 skewers. Place skewers in large shallow dish; pour over combined remaining ingredients. Cover; refrigerate 3 hours or overnight. Drain skewers; reserve marinade.

2.Cook skewers, in batches, on heated oiled grill plate (or grill or barbecue), brushing occasionally with reserved marinade, until browned all over and cooked as desired.

You need 16 bamboo skewers for this recipe; remember to soak them in water for an hour or so before using to avoid them splintering or scorching.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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