Barbequed Lamb Skewers & Corn with Fetta, Zucchini & Spinach
- Prep time: 25 minutes
- Calories: 515
- 1⁄6 kg of Baby Zucchini
- 1 Small Bunch of Oregano
- 1 of Garlic Clove
- 300 g of Diced Lamb Steak
- 1 of Red Onion
- 1 75g Pack of Baby Spinach
- 3 of Radish
- 40 g of Fetta Cheese
- 6 of Wooden Skewers 6"
- 1 of Sweet Corn Cob
Marinate Lamb:Turn on the BBQ (if using). Pick oregano and roughly chop (discarding stems). Peel and mince garlic. In a large bowl combine 3 Tbsp olive oil, oregano and garlic. Season. Reserve half the mixture in a separate small bowl (to dress the salad). Add lamb and marinate at room temperature for at least 20 minutes.
Roast Corn & Prepare Onion:Cut the corn into 4 equal pieces. Add corn to BBQ (or oven, wrapped in foil) and roast for about 15-20 minutes, turning every 5 minutes or so to avoid burning. Cut the red onion into 2-3 cm pieces. Soak wooden skewers in water to avoid burning while cooking.
Prepare Zucchini:Cut the zucchini length ways into strips. Toss with olive oil and season with salt and pepper.
Prepare Salad:Thinly slice or shave the radishes (use a mandolin if you have one). Add the baby spinach and radish to a large bowl. Crumble fetta over the salad and add as much reserved dressing as desired.
Assemble Skewers:Add the lamb pieces evenly between the skewers, threading onion between the lamb. Season generously with salt. Cook skewers on BBQ, turning to brown evenly, for about 10-15 minutes or until cooked to your liking. Transfer to a platter to rest.
You Plate It:While the lamb skewers are resting, add zucchini to the grill and cook, for about 2 minutes, or until tender. Transfer cooked zucchini to the salad. Divide salad, buttered corn and lamb skewers between plates. Enjoy!