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
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1 medium (400g) sweet potato, peeled, cut into 3cm pieces
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2 tablespoons olive oil
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2 garlic cloves, crushed
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2 tablespoons chopped fresh rosemary leaves
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600g diced lamb
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1 large red onion, cut into thin wedges
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1 small iceberg lettuce, cored, cut into 8 wedges
Ranch dressing
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1/3 cup whole-egg mayonnaise
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2 tablespoons buttermilk
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1 tablespoon white wine vinegar
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1 garlic clove, crushed
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1 tablespoon finely chopped fresh chives
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1/4 teaspoon sweet paprika
Method
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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.
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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.
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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.
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Step 4
Drizzle lettuce with Ranch dressing. Serve with skewers.