Served with a hearty Potato and bean salad, these lamb skewers are a flavour explosion. Switch your week up and give this simple but delicious dish a go.
Serves44
Cook time20 mins20 minutes
Prep time15 mins15 minutes
Ingredients
1kg Spudlite potatoes, thickly sliced
150g green beans, trimmed, halved lengthways
1kg Coles Australian Diced Lamb
1 tbs olive oil
1 garlic clove, crushed
½ tsp crushed peppercorns
⅓ cup (95g) bought tzatziki dip
⅓ cup (35g) flaked almonds, toasted
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Cook the potato in a large saucepan of boiling water for 13 mins. Add the green bean and cook for 2 mins or until potato and bean are tender. Refresh under cold water. Drain.
Step 2
Meanwhile, combine lamb, oil, garlic and peppercorn in a shallow ceramic or glass dish. Thread the lamb onto 12 metal or soaked bamboo skewers. Preheat a barbecue grill or chargrill on high. Cook the lamb, turning occasionally, for 6 mins for medium or until lamb is cooked to your liking.
Step 3
Divide the potato mixture among serving plates. Combine the tzatziki and 2 tbs water in a small bowl. Drizzle evenly over the potato salad. Sprinkle with almonds. Season. Serve with the lamb skewers.
