Wednesday, September 28, 2011

Mini Mathilda's Bakes...

Perfect for these warmer days...and you can get the kids involved by threading their own skewer!

Lamb, Tomato and Mint Kebabs


  • Olive oil
  • 500g boneless leg of lamb, trimmed of excess fat and cut into 1-inch pieces
  • 2 teaspoons finely grated lemon zest
  • Lemon wedges, for serving
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon ground cinnamon
  • Coarse salt and ground pepper
  • 1 punnet grape tomatoes
  • 12 fresh mint leaves


  1. Heat BBQ to medium-high; clean and lightly oil hot plates. In a large bowl, combine lamb, lemon zest, coriander, and cinnamon; season with salt and pepper.
  2. Onto four skewers, thread lamb, tomatoes, and mint, beginning and ending with lamb. Grill kebabs, covered, until lamb is medium-rare, 5 to 6 minutes, turning occasionally. Serve with lemon wedges


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