Churrascaria lamb skewers
Ingredients
Metric
Imperial
Churrascarias lamb skewers
- 1kg lamb leg steaks
- 60ml of red wine vinegar
- 60ml of olive oil
- 3 garlic cloves, crushed
- 2 tsp sweet smoked paprika
- 1 tsp lemon zest
- 2 tbsp of thyme leaves, chopped
- 2 red peppers, cut into 2cm squares
- 2 red onions, cut into 2cm squares
Ají sauce
- 6 tbsp of mayonnaise
- chopped coriander
- 1 tsp jalapeños, chopped
- 1 bunch of spring onions, small, chopped
- 1 tsp dried garlic
- 1 tsp ground cumin
SAVE RECIPE
Method
1
Oil some metal skewers and set aside
2
Cut lamb steaks into 3cm pieces (about 40). Combine vinegar, oil, garlic, paprika, lemon rind and thyme in a medium bowl and marinate for 10 minutes while you make the sauce
3
Mix together all the ingredients for the ají sauce and set aside
4
Thread the red onion, red peppers and lamb alternately onto the skewers
5
Cook the skewers on a barbecue or in an oiled griddle pan over medium-high heat until browned all over and lamb is cooked through, about 15 minutes. Serve with creamy ají sauce
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