Preparation time
1-2 hours
Cooking time
10 to 30 mins
Serves
Serves 2
By Matt TebbuttFrom Saturday Kitchen
Ingredients
For the lamb skewers
- 400g/14oz lamb leg, diced into 2cm/¾in dice
- 4 tbsp olive oil
- ½ tsp dried thyme
- ½ tsp dried oregano
- ½ tsp dried mint
- 1 lemon, zest and juice
- salt and freshly ground black pepper
For the blue cheese dressing
- 100g/3½oz blue cheese
- 100g/3½oz soured cream
- 1 tsp finely chopped fresh mint
- 1 tsp finely chopped fresh parsley
For the vegetables
- 6 baby courgettes
- 2 Little Gem lettuces
Method
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To make the barbecue lamb skewers, place the diced lamb leg and all the other lamb skewer ingredients into a bowl and season with salt and freshly ground black pepper, to taste. Mix well to coat, cover and leave to marinate for at least an hour.
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To make the blue cheese dressing, put the blue cheese and soured cream into a small food processor and blend. Transfer the mixture into a bowl and stir in the chopped herbs. Set aside.
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To finish the barbecue lamb skewers, preheat a barbecue if you are using one (alternatively you will need to preheat the griddle once the lamb is skewered).
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Thread the lamb onto skewers and griddle or barbecue for 8–10 minutes, turning the skewers around to ensure the lamb is coloured all over. Leave to rest in a warm place.
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While the lamb is resting, prepare the vegetables: add the courgettes and lettuce to the griddle pan, and cook for 2–3 minutes, or until charred all over.
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To serve, spoon the dressing onto two serving plates and top with the griddled courgettes and lettuce and top with the rested lamb kebabs.
