Roasted chicken with creamy walnut sauce
This Turkish-inspired sauce makes a wonderful alternative to a classic bread sauce
Lamb shashliks with rosemary & garlic
- Preparation and cooking time
- Prep:
- Cook:
- Plus marinating
- Easy
- Makes about 14 skewers
Skip to ingredients
- 1 small leg of lamb(1.5kg/3lb 5oz), boned and cut into large chunks
- 1 lemonjuiced and roughly chopped
- 3 tbsp olive oil
- 20 garlic clovesfinely chopped
- handful rosemarysprigs, leaves picked and chopped
- 3 green pepperscubed
- 2 red onionscut into wedges
To serve
- warmed flatbreads
- natural yogurt
- chilli sauce
- chopped tomato and cucumber
Nutrition: per shashlik
- kcal239
- fat16g
- saturates6g
- carbs3g
- sugars2g
- fibre1g
- protein21g
- salt0.2glow
Method
step 1
Mix the lamb with the lemon and juice, oil, garlic and rosemary. Season well. Cover with cling film and leave to chill for a few hours or, if possible, overnight.
step 2
Thread the lamb onto large metal or wooden skewers, alternating with the peppers and onions. (If using wooden skewers, soak for 20 mins before using.)
step 3
Get your coals hot, then put the lamb skewers over the heat and cook for about 5 mins until well coloured. Turn over and cook for a further 5-10 mins until cooked to your liking and nicely charred. To test if the lamb is done, put a large skewer into the middle of the meat and press down on the flesh. If the juice that runs from it is bloody, it’s not cooked enough. If the juice is pink and watery, the lamb is cooked the way I like it. If the liquid is completely clear, the lamb is well done. Allow the meat to rest for a few mins before serving with flatbreads, yogurt, chilli sauce, and tomato and cucumber.
