Mediterranean Lamb Skewers
These colourful, delectable skewers make summer grilling fare full of Mediterranean flavour. Cooking the tender Ontario lamb right on the rosemary branch creates a striking presentation and a flavourful impact.
| 1 lb | Ontario lamb loin, trimmed and cut into bite sized pieces | 500 g |
| 2 tbsp | olive oil | 30 mL |
| 1 tbsp | balsamic vinegar | 15 mL |
| 1/2 tsp | each salt and pepper | 2 mL |
| 1 tsp | chopped fresh rosemary | 5 mL |
| 4 | smashed dry-cured olives | 4 |
| 20 | fresh rosemary branches | 20 |
| 20 | cherry tomatoes | 20 |
| 2 | medium zucchini, cut into ribbons | 2 |
| 20 | mini cocktail bocconcini | 20 |
| 2 tbsp | olive oil | 30 mL |
| 1 tsp | lemon zest | 5 mL |
| 1/2 tsp | ground cumin | 2 mL |
| 1/2 tsp | each coarse salt and pepper | 2 mL |
In bowl, toss lamb cubes with olive oil, balsamic, salt and pepper, rosemary and olives. Cover and marinate for at least one hour at room temperature or up to one day in refrigerator.
Assemble skewers: Remove rosemary leaves from branches, leaving the leaves at the top third of each branch intact. Arrange one cherry tomato on each branch. Wrap the zucchini ribbons around the mini bocconcini and skewer one on each branch following the tomato. Add a piece of lamb and arrange in a single layer on a tray.
Preheat grill or barbecue to medium-high. In bowl, whisk together olive oil, lemon zest, cumin, salt and pepper. Drizzle over skewers, turning to coat. Grill on preheated barbecue, turning once, until lamb is medium-rare and cheese is melted, about 3 minutes per side.
Makes 20 pieces.
Nutritional Information: Per serving: 95 calories, 7.3 g protein, 1.9 g carbohydrate, .5 g dietary fibre, 162 mg sodium, 6.6 g total fat, 23 mg cholesterol
Source: Homegrown Ontario (www.homegrownontario.ca).
