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- Garlic and oregano Australian lamb skewers with chimichurri
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Garlic and oregano Australian lamb skewers with chimichurri
Serves
12
Prep Time
20
Cook Time
16
Ingredients
700g Australian lamb leg, cut into 3 cm dice
2 cloves garlic, chopped
1 tbsp olive oil
1 tbsp chopped oregano leaves
chimichurri:
½ cup oregano leaves (firmly packed)
1 clove garlic
2 tbsp olive oil
pinch of dried chilli flakes
1 cup flat-leaf parsley leaves (firmly packed)
Method
- Mix the meat in a bowl with the garlic, oil and oregano and stir well. Cover and refrigerate for 30 minutes or up to overnight.
- Preaheat a chargrill or barbecue to a moderately high heat.. Thread the meat onto 12 skewers and season with salt and pepper. Cook for ½ to 2 minutes on each of the 4 sides or until cooked to your liking. Rest for 5 minutes. Season with salt and pepper and serve with the chimichurri.
- To make the chimichurri: Blend the ingredients together in a small food processor or with a stick blender. Season with salt and pepper.