Nothing spells summer more than barbecues, right? And what better way to kick off the barbecue season with 100% Irish lamb kebabs! Sizzling hot, served on flatbreads with a garlic, honey & herb dressing and with a lovely & crispy layer of flavourful herbs on the outside yet still juicy inside: yes, please! I created this recipe as part of the Tesco Foodie Challenge, where Tesco Ireland invited 6 food bloggers to create their best summer recipe made with 100% Irish meat. I immediately had a few ideas in mind and I’ll still be making all of my ideas (including a delicious meatball taco) but I decided to go with a barbecued meal in the end.
When it came to choosing the meat, it wasn’t all that easy because Ireland has a lot to offer when it comes to quality meat. There were just so many options: grilled spicy chicken wings, natural barbecued steak, pork chops, .. But there is one thing that always stands out: lamb. It’s a bit pricier than other meats in general, but I managed to keep the entire recipe below 20 € for for people, not bad aye?
We all know that barbecued dinners tend to be very heavy meals, so to keep it light I cut out as much carbs as I could and chose to serve it with a grilled watermelon salad with mint, red onion and Greek salad cheese: light & delicious. The watermelon gives it an extra juiciness and freshness that will put a smile on everyone’s faces. Got some watermelon left? Use it to make refreshing water melon juices, easy, fast but original!
Serves: 4 people
- 800g Irish diced lamb
- 2 red onions
- 1 tablespoon of honey
- 100ml Tesco garlic & herb dressing
- 8 fresh mint leaves
- 400g Greek salad cheese
- 100g baby leaf & rocket salad
- 8 folded flatbreads
- 1/2 watermelon
- pepper and Irish sea salt
- 3 teaspoons of rosemary
- 3 teaspoons of thyme
Place all your diced lamb on a plate and add the thyme and rosemary, make sure both front and back of every pieces gets a little bit of the herbs and then start making your skewers. Put the lamb in the fridge while we continue with the other ingredients.
Next up is our side dish, which is a wonderful juicy and flavourful watermelon and Greek cheese salad. Let’s begin with the easy part. Slice up the cheese in small pieces and put them in a bowl. Take your fresh mint leaves and cut them up in small strips, add them to the cheese and add just a tiny bit of peper. Slice up your red onion into thin rings and add them as well. Last but not least we have our watermelon. Cut it up in medium-thick (about 1cm) round disks and sprinkle each disk with just a little bit of pepper and salt. Slice the disks up in 8 pieces and set them aside to grill.
You can either use a barbecue or a grillpan to make your recipe, If you use a grillpan, grill the watermelon first as we want our lamb to be sizzling hot. Which ever way you go, grill the lamb and watermelon on both sides for about 5-7 minutes. It’s important that our lamb is still a bit pink inside, which will give it that lovely juiciness. For the flatbreads you can either grill them as well or pop them in a toaster for 1-2 minutes (see instructions on the package).
While your lamb is grilling you can mix the honey with the dressing and set it aside until you’re ready to serve your delicious meal. When the lamb is nearly done, slice up your grilled watermelon and add them to the cheese, mint and red onion. You can also serve them as a whole of course.
Serve your herby lamb skewers with a little bit of the dressing and baby leaf & rocket salad along with the juicy grilled watermelon, cheese, onion and mint salad and enjoy!Book tip June 2016: The World of the Happy Pear | A touch of wood »