Prep time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Prepare your ingredeints before you start. If you are using wooden skewers, soak them for 10 minutes in a tray of water.
Pick up a skewer and push on 1 onion segment, 1 roll of bacon, 1 chipolata, 1 courgette round, 1 chunk of lamb, 1 mushroom, 1 chunk of lamb, 1 courgette round, 1 chipolata, 1 roll of bacon, 1 courgette round and finish off with a final chunk of lamb (if you have room). Repeat this for the other skewers and place them flat on a tray. If you have spare ingredients at the end, make a mix and match skewer for people to help themselves if they’d like more.
Preheat the barbeque of grill to a medium heat.
Drizzle over the lemon juice, oil and scatter over the herbs. Season well with Maldon sea salt and freshly ground pepper.
Grill or barbeque for 10 minutes on either side, being careful when turning them.
Serve with basmati rice, herby quinoa or buttered new potatoes and a crunchy green salad. Either runny barbeque sauce (see Barbequed Spare Ribs from June) or a courgette tzatziki (see Lamb Meatballs from May) would be a welcome addition. Enjoy!
You can use metal or wooden skewers here. If you use wooden skewers be sure to soak them first for 10 minutes in a tray of water to stop them from catching alight. The amount of food that you can get on the skewer will depend on how long they are.”