LAMB AND SWEET POTATO SKEWERS WITH CHIMICHURRI SAUCE
Ingredients:
- 250g sweet potatoes, cut into 4cm chunks
- 150g lamb
- 1 bay leaf
- 50g bell pepper, cut into chunks
- ½ teaspoon extra virgin Olive oil (3g)
- 1 teaspoon ground cumin
Chimichurri sauce
- 20g cilantro leaves minced
- ½ teaspoon extra virgin olive oil (3g)
- 1 fresh lemon juice
- ½ teaspoon cumin
- 2 garlic cloves minced
- Salt and pepper to taste
Method:
- Boil the sweet potato chunks for 5 minutes, then refresh in cold water and drain.
- Thread the meat and bay leaves on skewers and the sweet potatoes and peppers.
- Sprinkle with cumin and season with salt and pepper.
- Mix the chimichurri ingredients together and season with salt and pepper. You can chop everything in the food processor but do the pepper and garlic first to break them down. Although easier, it’s slightly mushier than hand chopped.
- Both skewers and sauce can be kept for several hours.
- Heat the BBQ. When the coals are ready, grill the skewers until crisp on the edges, about 3 minutes each side.
- Serve warm with the Chimichurri sauce.
Nutrition Facts:
- Calories: 750 Cal
- Protein: 40.1g
- Carbs: 62.4g
- Fat: 38.7g
