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Vegetable Skewers

Lamb Skewers

SERVES 4 PEOPLE

PREP 5 MINS

COOK 10 MINS

SERVES 4 PEOPLE

PREP 5 MINS

COOK 15 MINS

You will need • 1 Courgette • 1 Red Pepper

You will need • 400g Irish Minced Lamb • 1 clove Garlic, crushed • 1 tbsp Freshly Chopped Coriander • 3 tbsp Freshly Chopped Mint • ½ tsp Ground Cumin • ½ tsp Chilli Powder

• 1 cob Sweetcorn • 4 Skewers • Balsamic Vinegar • Lettuce leaves • Olive Oil • Salt & Pepper

• ½ tsp Ground Cinnamon • 140ml Low Fat Natural Yogurt • 1 bag Crispy Leaf Salad • Freshly Ground Salt and Black Pepper • 8 Skewers

• 1 Yellow Pepper • 1 Green Pepper • 1 Red Onion • 4 Cherry Tomatoes

Method 1. Chop the red onion into quarters then chop the courgette and sweetcorn into chunks. 2. Cut each pepper into 8 pieces. 3. Thread all these and the tomatoes onto the skewers. 4. Brush with olive oil and season with salt and pepper. 5. Grill on the BBQ for 10-15 minutes, turning frequently until golden and tender. 6. Serve on a bed of lettuce leaves, drizzled with balsamic vinegar.

Method 1. Pre-heat a BBQ, griddle or grill. 2. Mix together the lamb, garlic, coriander, 1 tbsp mint and spices and season well. 3. Divide the mixture into 8 and roll each into a sausage shape. 4. Push a skewer through each and press the mixture onto the skewer. 5. Cook by your chosen method for around 8–10 minutes, turning occasionally, until cooked through. 6. Meanwhile, stir the remaining mint into the yogurt and place in a suitable serving dish. 7. Serve the cooked lamb skewers with the yogurt dip and crispy salad.

Tom SAYS “These summery vegetable skewers need to be paired with a sunny wine. The Pierre Jaurant Sud de France Rosé is dry, fresh, pretty and full of Southern French sunshine.”

Tom SAYS

“Lamb skewers like these simply demand the Specially Selected French GSM. Short for the classic Southern French blend of Grenache, Syrah and Mourvèdre, this wine is simply packedwith fruit and nicely spicy too.”

Pierre Jaurant Sud de France Rosé €8.49 75cl

French GSM €7.99 75cl