This is one of our favourite family friendly meals to make with the kids, especially in Melbourne’s warmer months. It’s quick, easy & is a great way to get rid of some vegetable in the fridge in preparation for delivery day. I like to make one skewer and ask the kids to copy the pattern and make the rest. It’s great for their hand eye coordination, fine motor skills and will have them feeling pretty good about themselves when you sit down as a family to a meal they helped prepare.
1 tbsp ground cumin
1 tbsp sweet paprika
2 tbsp chopped garlic
1 tbsp chopped organic coriander
1 tbsp chopped organic flat-leaf parsley
1 tbsp lemon juice
generous drizzle of olive oil
Vegetables for skewers
3 organic zucchinis – sliced in 5mm pieces
6 organic yellow squash – sliced in 3mm pieces
1 organic large onion – cut into wedges
2 organic capsicum – diced into large pieces
1 small tub of Greek youghurt
1 small organic cucumber
In a bowl coat lamb with cumin, paprika, garlic, coriander, flat leaf parsley lemon juice and a drizzle of olive oil. Cover and leave overnight or if you’re a little pressed for time like I was when cooking this dish, wait for the lamb to reach room temperature then began cooking.
On a skewer in any order you please place lamb followed by one of each of your vegetables. I like to repeat this again in the same order on the same skewer (there’s a little bit of my OCD coming out there!)
Once ready grill on the BBQ until lamb is cooked to your liking. For us it’s about 20 minutes.
Meanwhile place cucumber, garlic and yoghurt in a blender and mix. Sometimes we like to add a little bit of mint too.
Serve skewers with a drizzling of yoghurt dressing and a fresh garden salad.
Happy cooking x