Fire up the barbecue for smoky and delicious lamb kebabs.

Prep Time : 0:25 | Cook Time : 0:15 | Total Time : 0:40 | Serving : 4 person.

Ingredients

• 1 medium (400g) sweet potato, peeled, cut into 3cm pieces

• 2 tablespoons olive oil

• 2 garlic cloves, crushed

• 2 tablespoons chopped fresh rosemary leaves

• 600g diced lamb

• 1 large red onion, cut into thin wedges

• 1 small iceberg lettuce, cored, cut into 8 wedges

Ranch dressing

• 1/3 cup whole-egg mayonnaise

• 2 tablespoons buttermilk

• 1 tablespoon white wine vinegar

• 1 garlic clove, crushed

• 1 tablespoon finely chopped fresh chives

• 1/4 teaspoon sweet paprika

Method

• Step 1

  Cook potato in a saucepan of boiling water for 4 to 5 minutes or until almost tender. Drain. Cool. Combine oil, garlic and rosemary in a large bowl. Add lamb. Toss to coat in oil mixture. Thread lamb, potato and onion alternately onto skewers.

• Step 2

  Heat a barbecue plate or chargrill on medium-high heat. Cook skewers in batches, turning, for 6 to 8 minutes for medium or until cooked to your liking.

• Step 3

  To make ranch dressing: Place mayonnaise, buttermilk, vinegar, garlic, chives and paprika in a small screw-top jar. Shake well to combine. Season with salt and pepper.

• Step 4

  Drizzle lettuce with Ranch dressing. Serve with skewers.