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   30 August 2018  

#  Lamb &amp; Mushroom Skewers With Chimichurri  


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 ![](https://media.sheerluxe.com/ivbw86REEKw_Ga6aX3CB5xgtHfw=/800x0/smart/https%3A%2F%2Fsheerluxe.com%2Fsites%2Fsheerluxe%2Ffiles%2Farticles%2F2018%2F08%2Fmushroomlambskewerschimmichurri1.jpg?itok=clXgHiKK)

 

 

 

 

 

 

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 &amp; 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](http://www.justaddmushrooms.com/recipes)*

 

 

 

 

 

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