AUSTRALIA Day and the barbecue go hand-in-hand. So, come Tuesday, January 26, try these appetising dishes.
Barbecued lamb kebabs with cucumber, radish and feta salad
Serves four
Preparation time: 15 minutes
Cooking time: 8 minutes
Ingredients:
600g lamb eye of shortloin/backstrap
2 cloves garlic, crushed
Juice and rind of 1 lemon
2 tsp dried mint
2 Lebanese cucumbers, deseeded, thinly sliced
6 radishes, thinly sliced
120g feta, crumbled
1 tbsp french dressing
Lemon wedges
Method:
1) Cut lamb into 2.5cm cubes and place it in large bowl.
Add the garlic, juice and rind of the lemon and the mint. Season with salt and pepper, mix well.
Thread lamb on eight skewers (about five to six pieces of lamb on each skewer).
2) Preheat the barbecue plate to moderately hot before adding the kebabs.
Let the kebabs cook on one side until moisture appears before you turn them.
Cook for two minutes on each side.
3) Remove kebabs from the heat and cover loosely with foil, rest kebabs for three minutes before serving.
Combine the cucumber, radish, extra mint, feta and dressing.
Serve the lamb kebabs with the cucumber, radish and feta salad and lemon wedges.
Recipe supplied by Meat and Livestock Australia.