Lamb Skewers with Avocado and Strawberry Salad

clock 45 minutes + 20 minutes bowl Serves 4

Ingredients

  • 8 bamboo skewers
  • 2 Tbsp honey
  • 3 Tbsp lemon juice
  • 1 Tbsp wholegrain mustard
  • 2 cloves garlic, crushed
  • 1 tsp dried mint
  • Salt, to taste
  • Pepper, to taste
  • 750g lamb leg steaks, cut into 2cm pieces
  • Spray oil
  • 2 cups mixed salad leaves
  • 250g strawberries, sliced
  • 1/2 avocado, sliced
  • 2 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 500g baby potatoes, boiled until tender
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Method

  • 1. Soak the bamboo skewers in water for 10 minutes, to prevent burning when cooking.

  • 2. In a shallow dish, combine honey, lemon juice, wholegrain mustard, garlic and dried mint. Season to taste. Add lamb

  • and marinate for at least 30 minutes.

  • 3. Thread lamb onto skewers and spray with oil.

  • 4. Heat a barbecue plate or char-grill pan on high. Cook skewers for 8-10 minutes, turning on all sides, until cooked through.

  • 5. To make the salad, combine salad leaves, strawberries and avocado. To make the salad dressing, whisk together olive oil,

  • balsamic vinegar, salt and pepper.

  • 6. Serve skewers with baby potatoes and salad.

  • Fresh Tip: Strawberries don't ripen after they're picked, so choose the shiniest, reddest fruit.

  • PER SERVE

  • • Energy 2163Kj • Protein 21g • Total Fat 32g • Saturated Fat 12g • Carbohydrates 34g • Sugars 3g • Sodium 890mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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