Lamb Skewers with Rocket Melon Strawberry Salad

Makes 6 skewers

This tasty lamb kebab recipe is great for serving up at a party or for feeding a load of friends this summer as it's so simple to make! This Siúcra x Catherine Fulvio Lamb Skewers with Rocket Melon Strawberry Salad is the perfect combination of sweet and savoury and will leave your guests wanting more.

Lamb Skewers with Rocket Melon Strawberry Salad

Rating: (2ratings)

Ingredients

For the skewers

400g lamb steak, trimmed and cut into strips

For the marinade

1 lemon, juice only
200ml natural yoghurt
2 garlic cloves, finely chopped
3 small sprigs fresh oregano, chopped
1 tbsp Siúcra rich dark sugar
8 mint leaves, shredded

For the dressing

3 tbsp rice wine vinegar
2 tbsp sherry
2 tsp flaxseeds
2cm fresh ginger, grated
½ lemon, zest only
100ml rapeseed or sunflower oil
2 tsp Siúcra light golden sugar
Salt and freshly ground black pepper

For the salad

100g rocket
1 cantaloupe melon, peeled and diced
200g strawberries, hulled and sliced in half
80g feta cheese, to crumble on top
Bay leaves, for threading
Wooden skewers, soaked in water for an hour
Salt and freshly ground black pepper

Combine all the ingredients in a bowl for the marinade, add the lamb, cover and leave in the fridge for at least 2 hours.

To make the dressing

Combine all the ingredients together and whisk well. Check the seasoning and add salt and freshly ground black pepper if needed. Set aside.

To prepare the skewers

Thread the lamb strips and bay leaves alternatively onto the skewers. Place on a clean plate and pat with kitchen paper to dry off some of the excess marinade.

Heat a large frying pan or chargrill pan. Drizzle the skewers with oil and cook the lamb to your preference.

To assemble the salad

Combine the rocket leaves, diced melon and strawberries together with a little dressing and spoon onto a serving platter.

Pour the extra dressing into a jug to serve separately.

To serve

Place the skewers on top of the salad and crumble over some feta cheese.

Recipe supplied by Catherine Fulvio