Name: Cumin lamb skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 500 gram diced lamb; 2 clove garlic, crushed; 2 teaspoon ground cumin; 1/3 cup lemon juice; 1 large red capsicum, cut into 2.5 cm pieces; 2 tablespoon vegetable or olive oil; 400 gram can brown lentils, rinsed; 1 green cucumber, peeled, halved lengthwise, thinly sliced; 80 gram baby spinach leaves; 2 green onions, thinly sliced; lemon wedges, to serve

Cumin lamb skewers

Serves 4

Prep

10M

Cook

10M

Total

20M

Skip to Recipe

Ingredients

500 gram diced lamb

2 clove garlic, crushed

2 teaspoon ground cumin

1/3 cup lemon juice

1 large red capsicum, cut into 2.5 cm pieces

2 tablespoon vegetable or olive oil

400 gram can brown lentils, rinsed

1 green cucumber, peeled, halved lengthwise, thinly sliced

80 gram baby spinach leaves

2 green onions, thinly sliced

lemon wedges, to serve

Method

1.Combine lamb with garlic, cumin and half the juice in a glass or ceramic bowl. Thread lamb and capsicum onto skewers.

2.Heat half the oil in a frying pan over high heat. Cook and turn skewers, in batches, for 5 minutes or until cooked to your liking. Transfer to a heatproof plate. Cover with foil; rest for 5 minutes.

3.Combine lentils, cucumber, spinach and onion in a bowl. Combine remaining juice and remaining oil in a bowl. Season. Add to lentil mixture; toss to combine. Serve skewers with lentil salad and lemon wedges.

To prevent bamboo skewers scorching during cooking, soak in cold water for 20 minutes before using. You’ll need 8 x 20cm skewers.
Note

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