30 August 2018

Lamb & Mushroom Skewers With Chimichurri

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Serves

Serves 2

Total Time

25 Minutes

Ingredients

For the skewers

6 medium-sized closed cup mushrooms

150g of lamb neck fillet, cut into chunks

1/2 of a red onion, cut into 4 wedges

1 tsp of fresh chopped rosemary

Zest of 1 lemon

½ tsp of paprika

Pinch of chilli flakes

1 tbsp of olive oil

For the chimichurri

2 garlic cloves, minced

1 shallot, finely chopped

½-1 red chilli, deseeded & finely chopped (depending on how spicy you like it)

10g of coriander

10g of parsley

5g of oregano

2-3 tbsp of olive oil

1 tbsp of red wine vinegar

Pinch of salt and pepper

To serve

Tortilla wraps (griddled)

Red cabbage (shredded)

Method

Step 1

In a large bowl mix the olive oil, paprika, rosemary and lemon zest. Add the mushrooms, Lamb and red onion and mix well. Season with a little salt and pepper.

Step 2

Thread onto a skewer and place on a grill tray. Pre-heat your grill and cook the skewers for about ten to 15 minutes, turning every so often.

Step 3

Whilst the skewers are cooking, make the chimichurri by simply placing the ingredients into a food processor and blend until smooth.

Step 4

Grill or griddle some tortilla wraps to crisp a little, serve alongside the skewers with the chimichurri sauce, lemon wedges (use the ones you've zested) and shredded red cabbage.

Recipe courtesy of JustAddMushrooms.com

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