Garlic & Oregano Lamb Skewers

For the Lamb:
  • 700g Chilled Aussie Lamb Leg into 3cm dice
  • 2 Garlic Cloves
  • 1 Tbsp. Iliada Olive Oil
  • 1 Tbsp. Chopped Oregano Leaves
For the Chimichurri:
  • 1 Large Bunch Flat Leaf Parsley
  • 8 Garlic Cloves
  • 3 Tbsp. Minced Onion
  • 5 Tbsp. Distilled White Vinegar
  • 5 Tbsp. Water
  • 1 tsp. Maldon Salt
  • ½ tsp. Dried Oregano
  • ½ tsp. Hot Pepper Flakes
  • 1 Cup Iliada Olive Oil
  • Carmencita Black Pepper
  1. Mix the meat in a bowl with garlic, oil and oregano; stir well.
  2. Cover and refrigerate for 30 minutes or up to overnight.
  3. Preheat a chargrill or barbeque to 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.  Allow to rest for 5 minutes.  Season with salt and pepper and serve with chimichurri.

Finely chop the parsley and garlic in a food processor. Add the onion, vinegar, water, salt, oregano, pepper flakes, and black pepper and process in brief bursts until the salt crystals are dissolved. Add the oil in a thin stream. Do not over process; the chimichurri should be fairly coarse. Correct the seasoning, adding salt or vinegar to taste.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s