BBQ lamb and red pepper kebabs
With summer on the way it’s time to start thinking about barbecue season but with the weather being so unpredictable you never know how safe your barbecue will be from those pesky showers.
Luckily Peter Gordon has created a delicious recipe of New Zealand Lamb and red pepper kebabs for the perfect summer BBQ, whether you end up cooking indoors or out!
Peter Gordon is renowned for his culinary philosophy, and is famous for his unique fusion cooking style which focuses on the best quality and tastiest ingredients, no matter where they originate from. Peter happily mixes flavours from Asia through to the Middle East, the Mediterranean and Europe, along with his native New Zealand. He owns restaurants in London and New Zealand.
Just follow Peter’s handy hints and for a barbecue recipe that can be made come rain or shine.
New Zealand Lamb neck and red pepper kebabs with minted potato salad and lemon feta dressing
For 8-10 kebabs (feeds 4)
- 8 – 10 wooden skewers 20cm long, although you can also use metal ones
- 800g boneless New Zealand Lamb neck fillets
- 1 Tablespoon rosemary leaves, chopped
- 4 cloves garlic, peeled and chopped / crushed
- 75ml (5 Tablespoons) olive oil
- 2 red peppers
- 600g salad potatoes (smaller waxy ones are best)
- ½ teaspoon grated lemon zest
- 2 spring onions, thinly sliced
- a handful mint leaves, shredded
- 50g feta, crumbled
- 1 ½ Tablespoons lemon juice
- 2 handfuls salad leaves
Soak the skewers in warm water for at least an hour – it helps prevent them catching fire on a bbq.
Cut the lamb into 1cm thick pieces and place in a bowl.
Add the rosemary, garlic and half the olive oil to the bowl and season with plenty of freshly milled black pepper and salt. Toss well, cover with clingfilm and leave at room temperature for 20 minutes.
Cut the peppers in quarters vertically and remove the core and seeds, then cut each quarter into 4.
Boil the potatoes in lightly salted water till cooked, then drain and leave to cool.
Thread the lamb and pepper pieces onto the skewers and drizzle with the marinade.
Heat up the bbq, or a griddle pan (turn your extraction on) and cook the kebabs for a minute on each side (4 sides) and check to see if cooked – they may need a little longer. Ideally cook no more than medium.
Meanwhile, cut the potatoes into quarters and toss with the lemon zest, spring onions, mint and half the remaining oil. Toss and season with salt and pepper.
Mix the remaining oil with the feta and lemon juice.
To serve: place the salad leaves and potato salad on the plate, sit 2 kebabs on top of the potato salad and drizzle with the feta dressing.