Balsamic Lamb Skewers

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It’s no secret that lamb kebabs are the ultimate post-pub grub. But few people realise just how easy, tasty and healthy they are to recreate at home. Case in point: our Balsamic Lamb Skewers, which are equally as enjoyable as an easy, speedy midweek meal or as the star of your next summer gathering or BBQ.

Preparation: 5 mins (plus 60 mins marination)

Cooking: 10 mins

Ingredients

Serves 4

500g lamb leg steaks, cut into strips

12 wooden skewers, presoaked in cold water

For the marinade

1 teaspoon olive oil

2 garlic cloves, crushed

4 tablespoons balsamic vinegar

2 tablespoons runny honey

Pinch of chilli flakes

Salt and freshly milled black pepper

To serve

1 teaspoon olive oil

4 fresh corn on the cob, cut in half

4 large vine ripened tomatoes, cut in half

Freshly chopped herbs, to garnish

1 bag mixed salad leaves

4 tablespoons prepared coleslaw

1 tablespoon balsamic dressing

1 small crusty bread loaf

Method

For the marinade in a shallow bowl, mix together the oil, garlic, balsamic vinegar and chilli flakes. Add the lamb and coat well in the marinade. Cover with cling film and chill for at least 1 hour.
Thread the lamb onto the prepared wooden skewers and cook in a heated non-stick grill pan or on a prepared BBQ or under a preheated moderate grill for 2-3 minutes on each side.
Brush the sweetcorn with a little oil and cook on the BBQ for 10-12 minutes, turning regularly until cooked and slightly charred.
Grill the tomato halves for a few minutes. Season.
Arrange lamb skewers onto plates, garnish with the herbs and serve with the sweetcorn, tomatoes, salad leaves and coleslaw. Drizzle with a little balsamic dressing and serve with crusty bread.

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