Hi everyone, Nicky here, calling in from Kitchen Sanctuary with a recipe to bring in the Spring!!
Juicy lamb skewers packed full of spicy garlic Cajun flavour, grilled until lightly charred and served with a cool sour cream dip.
These skewers taste amazing straight off the barbeque, but if the weather isn’t great, you can still do them on the griddle or even under the broiler.
The dip is a take on Tzatziki, but using sour cream instead of Greek yogurt. Mixed together with shredded cucumber and a few other additions means the dip is creamy, salty and very slightly sweet – you’ll want to drizzle it on everything!
The lamb is marinated for an hour or so before cooking to ensure a really deep flavor. I often use my base BBQ marinade of lemon juice, oil, salt and garlic when I’m making skewers. The lemon juice helps to tenderise the meat whilst the salty garlic stands up really well to the smoky flavor. I’ve included Cajun spice this time, but you can add whatever you like to fit with the rest of your meal.
- Fresh or dried dill gives a Greek feel.
- Dried thyme and oregano (served with a tomato based dip) gives an Italian feel.
- You could even go for a mixture of chili powder, turmeric, ground cumin and ground coriander for a spicy Indian feel – serve it with a yogurt and mint dip.
Serve the skewers on their own with a crunchy cucumber salad, or stuff the juicy lamb and salad into some warm pita bread for a deliciously filling dinner.
- LAMB SKEWERS
- • 1+ ½ pounds lean lamb cut into bite-size chunks
- • 4 tbsp olive oil
- • 1+ ¼ tsp salt
- • ¼ tsp ground black pepper
- • 1 tbsp Cajun spice mix
- • Juice of 1 lemon
- • 2 cloves garlic peeled and minced
- • ½ a large cucumber
- • 200g sour cream
- • 1 tsp white wine vinegar
- • 1 tsp dried dill or 1 tbsp. fresh dill, chopped
- • ½ a small clove of garlic peeled and crushed
- • ½ tsp sugar
- • pinch of salt
Place the lamb, oil, salt, pepper, Cajun spice, lemon juice and garlic in a ziplock bag. Seal the bag and massage everything together for a few seconds, then leave to marinade for at least an hour (up to four). The lamb will turn a pale grey during this time due to the acid in the lemon juice, but it will look and taste amazing once cooked.
To make the dip, peel the cucumber, slice in half lengthways and scoop out the seeds with a teaspoon. Shred the cucumber with a hand grater, then squeeze out all of the juice over the sink – using your hands. Place the drained cucumber in a bowl along with the rest of the dip ingredients. Stir everything together, then cover and place in the refrigerator until needed.
Take the lamb out of the bag and thread onto 4 or 6 skewers. Cook on a hot BBQ or griddle until dark brown and thoroughly cooked – about 6-7 minutes, turning a couple of times during cooking. You can test ‘doneness’ by cutting into one of the pieces of lamb and checking that it’s not pink in the middle and that any juices run clear.
Place the skewers on a serving plate with the sour cream dip. I like to serve this meal with pita bread and a red onion, cucumber and tomato salad.