Barbequed Lamb Skewers & Corn with Fetta, Zucchini & Spinach
  • Prep time: 25 minutes
  • Calories: 515
Cooking tip: this recipe can benefit from extra time marinating the meat. You can marinate the lamb for up to 1 day covered and refrigerated. But don’t worry, it’s not essential and in less than 30 minutes you’ll have a super tasty dinner on the table. Enjoy!
  • 1 of Zucchini
  • 1 Small Bunch of Oregano
  • 1 of Garlic Clove
  • 300 g of Diced Lamb Steak
  • 2 of Shallot
  • 1 75g Pack of Baby Spinach
  • 3 of Radish
  • 40 g of Danish Fetta
  • 6 of Wooden Skewers 6in
  • 1 of Sweet Corn Cob
  • 1 Tbsp of Butter (pantry)

Marinate Lamb:

Turn on the BBQ (if using). Pick oregano leaves 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:

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. Once cooked, toss with butter to coat. Soak wooden skewers in water to avoid burning while cooking.

Prepare Remaining Ingredients:

Cut the zucchini length ways into strips. Toss with olive oil and season with salt and pepper. Peel and cut the shallots into 2-3 cm pieces. Thinly slice or shave the radishes.

Assemble & Cook Skewers:

Divide 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. While skewers are resting, add zucchini to the grill and cook, for about 2 minutes, or until tender.

Make Salad:

Add the baby spinach, grilled zucchini and radish to a large bowl. Crumble fetta over the salad and add as much reserved dressing as desired.

You Plate It:

Divide salad, buttered corn and lamb skewers between plates. Enjoy!