Mini Lamb Skewers

Ingredients

• 500g Lamb Shoulder or Leg
• 10 – 12 Sprigs Rosemary
• 3 – 4 Gloves Garlic, peeled and minced (or finely chopped)
• 1 Lemon Grass, washed and finely sliced diagonally
• ½ cup Olive Oil
• 2 Chills, seeds removed and finely chopped
• 1 Packet Wooden Skewers (more intense flavour use the Rosemary stems as skewers)

Method

1. Cut lamb into 1cm x 5cm pieces and place into a container with a lid.
2. Grab the rosemary and removed it from the stem by holding the tip of the rosemary sprig and slide your fingers down the stem, then roughly chop.
3. Add all ingredient to the container with the lamb, put the lid on and give it a good shake.
4. Put container in the fridge to marinade overnight (or a minimum of 1 hour).
5. After marinading soak the skewer in water for 10 minutes.
6. Push 2 – 4 pieces of lamb onto each skewer and set aside, repeat until all lamb has gone.
7. Heat BBQ or Pan on high for 5 minutes or until it begins to smoke, then place lamb on and reduce temperature to medium – high.
8. Turn skewers every 1 – 1½ minutes until all four sides have been cooked, remove from heat and allow to rest for a few minutes.
9. Serve with tzatziki (Recipe Here)