Preparation time is 50minutes
Cook time is 20minutes
Total time is 1hours 10minutes
Serve is for 8 people
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
8
- 3 red capsicums, deseeded, cut into 2cm pieces
- 1 small red chilli, deseeded, finely chopped
- 3 small red onions, peeled, cut into wedges
- 2 lemon, 1 rind finely grated, 1 cut into wedges (wedges to serve)
- 3tablespoons olive oil
- 1tablespoons fresh oregano, leaves finely chopped
- 2 cloves garlic, crushed
- 100milliliter lemon juice
- 800grams lamb leg steaks, trimmed, cut into 2 cm pieces
Nutrition per serving
1280kJ / 304Cal
1280 Kilojoules or 304 Calories
15% of daily energy intake*
Protein
20.0grams
Fat
21.2grams
Carbs
9.7grams
Sugars
5.0grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Thread lamb, onion and capsicum onto 24 pre-soaked bamboo skewers. Place in a ceramic or glass dish.
Step 2 of 3
Combine lemon juice, rind, oregano, garlic, chilli and oil in a bowl. Pour marinade over skewers, turning to coat. Refrigerate for 30 minutes or more to infuse flavour.
Step 3 of 3
Heat a barbecue plate or chargrill over medium-high heat. Cook skewers, for 8 to 10 minutes, turning until browned all over and cooked to your liking. Transfer to a platter. Cover and rest for 5 minutes. Serve with lemon wedges.
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