Barbecued Lamb Skewers With Asparagus, Baby Spinach And Fetta

A delicious dish that brings together two of springs best ingredients: lamb and asparagus

The ingredient of Barbecued Lamb Skewers With Asparagus Baby Spinach And Fetta

• 1 3 cup extra virgin olive oil
• 3 tbsp coarsely chopped fresh oregano
• 1 clove garlic crushed
• 800g coles lamb leg steaks cut into 3cm cubes
• 1 medium red onion cut into 2mm thick rounds
• 2 tsp fine lemon zest plus extra to serve
• 2 bunches asparagus woody stems removed
• 1 tbsp olive oil
• 120g punnet coles baby spinach
• 3 radishes shaved or thinly sliced
• 100g greek fetta
• lemon wedges to serve

The Instruction of barbecued lamb skewers with asparagus baby spinach and fetta

• in a large bowl combine the olive oil oregano and garlic season transfer half the mixture to another large bowl add the lamb cubes onion and lemon zest to the oregano mixture in one bowl and gently massage into the lamb marinate at room temperature for 20 mins meanwhile preheat a barbecue grill on high
• skewer the lamb pieces onto 4 very long skewers or 8 standard skewers threading the onion slices between the lamb as tightly as possible season generously with salt cook on grill turning to brown evenly for 6 mins or until medium rare transfer to a platter to rest
• toss the asparagus with olive oil season cook asparagus turning for 3 mins or until charred but still crisp tender add asparagus spinach and radish to the second bowl of oregano mixture and toss to coat season
• crumble the fetta over the salad sprinkle the extra lemon zest over the skewers and serve with lemon wedges

Nutritions of Barbecued Lamb Skewers With Asparagus Baby Spinach And Fetta

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

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