spiced lamb skewers

  • 800g lamb backstrap (boneless loin), chopped 
  • 24 fresh bay leaves 
  • ¼ cup (60ml) malt vinegar 
  • ¼ cup (45g) brown sugar 
  • 4 cloves garlic, crushed 
  • 1 teaspoon ground coriander 
  • 1 teaspoon mustard powder 
  • 2 tablespoons extra virgin olive oil, plus extra, for brushing and drizzling 
  • sea salt and cracked black pepper 
  • 4 x store-bought naan breads 
  • 1 cup (240g) thick Greek-style (natural) yoghurt 
  • sliced heirloom tomatoes, and baby (micro) purple basil leaves (optional), to serve
  1. Thread the lamb and bay leaves onto skewers and place on a baking tray. 
  2. Place the vinegar, sugar, garlic, coriander, mustard, oil, salt and pepper in a bowl and stir to combine. Pour the marinade over the skewers, turning to coat evenly, and place in the fridge to marinate for 30 minutes. Preheat a char-grill pan or barbecue over high heat. Cook the skewers for 2–3 minutes each side for medium-rare or until cooked to your liking. 
  3. Brush the naan bread with oil and cook for 1 minute each side or until just charred. Serve the skewers with the bread, yoghurt, tomatoes, basil and drizzle with olive oil to serve. Makes 8.
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