spiced lamb skewers
- 800g lamb backstrap (boneless loin), chopped
- 24 fresh bay leaves
- ¼ cup (60ml) malt vinegar
- ¼ cup (45g) brown sugar
- 4 cloves garlic, crushed
- 1 teaspoon ground coriander
- 1 teaspoon mustard powder
- 2 tablespoons extra virgin olive oil, plus extra, for brushing and drizzling
- sea salt and cracked black pepper
- 4 x store-bought naan breads
- 1 cup (240g) thick Greek-style (natural) yoghurt
- sliced heirloom tomatoes, and baby (micro) purple basil leaves (optional), to serve
- Thread the lamb and bay leaves onto skewers and place on a baking tray.
- Place the vinegar, sugar, garlic, coriander, mustard, oil, salt and pepper in a bowl and stir to combine. Pour the marinade over the skewers, turning to coat evenly, and place in the fridge to marinate for 30 minutes. Preheat a char-grill pan or barbecue over high heat. Cook the skewers for 2–3 minutes each side for medium-rare or until cooked to your liking.
- Brush the naan bread with oil and cook for 1 minute each side or until just charred. Serve the skewers with the bread, yoghurt, tomatoes, basil and drizzle with olive oil to serve. Makes 8.
© DONNA HAY GROUP
