Better Homes and Gardens (Australia) - - Alfresco Dining -

Prepa­ra­tion time 10 mins plus 5 mins rest­ing time Cook­ing time 10 mins Makes 12

500g lean lamb leg steaks, cut into

3cm cubes

250g mixed cherry toma­toes 250g haloumi, cut into 3cm cubes 12 small metal or bamboo skew­ers 2 Tbsp ex­tra vir­gin olive oil Finely grated zest of 1 lemon, plus

ex­tra slices, to serve

1 Tbsp oregano leaves, finely


Sea-salt flakes and freshly ground

black pep­per, to sea­son 100ml good qual­ity basil pesto,

to serve

1 bunch of wa­ter­cress or rocket

STEP 1 Thread lamb, toma­toes and haloumi al­ter­nately onto skew­ers to make 12. Brush skew­ers with oil, sprin­kle with lemon zest and oregano, and sea­son to taste.

STEP 2 Pre­heat a large, lightly oiled char­grill or bar­be­cue on medium heat. Cook skew­ers, in batches if nec­es­sary, for 8-10 min­utes, turn­ing reg­u­larly, un­til the meat is cooked to your taste and lightly charred. Set skew­ers aside on a plate loosely cov­ered with foil for 5 min­utes to rest.

STEP 3 Serve skew­ers with pesto, lemon slices and wa­ter­cress.

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