Reader's recipe - Lamb Skewers

Recipe by Brendan Moore

Dundalk (formerly of Nelly’s Diner, Farnham Street, Cavan)

A word from the chef
As we’re bang slap in barbecue season, I thought your readers might like to try this recipe for simple, juicy lamb skewers. The preparation time is about 30 minutes and the marination and cooking time runs to up to 25 minutes.

INGREDIENTS
Serves 4
500g lean mince meat from a family craft butcher
One shallot pepper and finely chopped
Four tablespoons of barbecue sauce
Four pitta breads
Two tomatoes, chopped or sliced
100g of feta cheese, crumbled or cut into small cubes
Four to six lettuce leaves shredded
Two spring coriander shredded

METHOD
Put the lamb, shallot and two tablespoons of BBQ sauce in a bowl and stir well until it is well mixed.
Shape the mixture into small balls and place on to eight skewers and place into a shallow dish and sprinkle with a tablespoon of BBQ sauce. Cover it with cling film and leave it overnight in a fridge to chill.
About ten minutes before you’re ready to cook the skewers, pre heat the oven to 180 degrees celsius / gas mark 4.
Lift the skewer from the dish and put it onto a baking tray, and cook for 25 to 30 minutes until well browned.
Alternatively, cook the skewers under a grill on a barbecue for 10-15 minutes until cooked through. Turnover once or twice basting with BBQ sauce. Always check that meat is fully cooked through.
Toast pitta breads and prepare salad of chopped tomatoes, feta cheese, lettuce and coriander leaves. Leave a base to fill pitta pockets and serve with lamb skewers and an ice-cold beverage of your choice.
Delicious!

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