Lamb & Mushroom Skewers With Chimichurri

Serves 2
Total Time
25 Minutes
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)
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

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