This meal is a slight nod to Australia Day since apparently lamb is THE thing to eat when feeling Australian. I don’t necessarily agree but my husband LOVES lamb and I get to have lots of veggies as well so everyone’s happy! We cooked the lamb on our little kettle grill outside but you could easily cook them under a grill inside or on a bbq hot plate. Just remember to keep turning regularly and to wet the skewers before you use them.
Meal of 26th of January 2012 – Lamb and vegetable skewers with rice and chickpea salad
1. I used rice that I’d cooked the day before so it was already cold in the fridge. If you are making this from scratch, cook the rice first, rinse in cold water and put in the fridge for at least 1 hour.
2. Cut up the veggies (I used eggplant, mushrooms, red capsicum and zucchini) into bite sized pieces that are easy to skewer.
3. Cut up about 200 g of lamb fillet or backstrap into slightly smaller pieces as the veggies will cook slower than the lamb and you still want it a little pink.
4. Thread the veggies and meat onto pre soaked skewers.
5. Combine some olive oil, 1 tablespoon of lemon juice (or thereabouts) and a clove or two of crushed garlic. Brush this onto the finished skewers.
6. Grill until the lamb and veggies are cooked through.
7. For the rice salad, combine the rice, chopped cucumber, cherry tomatoes (halved or quartered), parsely and canned chickpeas (rinse them first).
8. Dress the salad with olive oil and red wine vinegar.
9. Serve with the skewers!
The verdict: The girls ate all the rice salad, which was to be expected, and a bit of the lamb but they weren’t really that into it. My husband ate many skewers and a lot of salad and seemed to finally be full at the end of it!
Happy Eating!
