Barbequed Lamb Skewers & Corn with Fetta, Zucchini & Spinach
- Prep time: 25 minutes
- Calories: 515
- 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!